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Brie Le Manoir mousse, confit cherry tomatoes, sherry-flavoured tomato coulis and prosciutto chips

Brie Le Manoir mousse, confit cherry tomatoes, sherry-flavoured tomato coulis and prosciutto chips

4 portions


  • 1 Shallot, minced
  • 30 ml (2 tbsp.) Olive oil
  • 6 Plum tomatoes, blanched and seeded
  • 1 Sprig of fresh thyme
  • 60 ml (¼ cup) Sherry or balsamic vinegar
  • 60 ml (¼ cup) Maple syrup Salt and pepper, to taste
  • 8 Cherry tomatoes, blanched
  • 15 ml (1 tbsp.) Olive oil Salt and pepper, to taste
  • 150 g(5 oz) Brie Le Manoir Double Crème, rindless
  • 125 ml (½ cup) 35% cream
  • 75 ml (5 tbsp.) 35% cream, lightly whipped
  • ½ Lemon
  • 4 slices Prosciutto, thinly sliced
  • Greens, to taste


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a saucepan, sweat the shallots in olive oil without browning.
  • Add the previously blanched plum tomatoes as well as the thyme, vinegar and maple syrup.
  • Reduce by evaporation until the tomatoes have lost their water (80%).
  • Drain the tomatoes to remove the maximum amount of juice and discard the thyme.
  • In a small saucepan, reduce the tomato juice until syrupy.
  • Using a mixer, purée the tomatoes, gradually incorporating the reduced juice. Add salt and pepper only at the end. Refrigerate.
  • Place the cherry tomatoes on parchment paper, lightly oil and season.
  • Bake at 250°F (120°C) for 30 minutes or until tomatoes look like gumdrops. Refrigerate.
  • In a double boiler, melt the Brie Le Manoir Double Crème with 125 ml (½ cup) of liquid cream and let cool to room temperature.
  • In another bowl, whisk 75 ml (5 tbsp.) of cream.
  • Once peaks start forming, add the juice of half a lemon. Refrigerate.
  • When the Brie mix has cooled, fold the whipped cream into it. Refrigerate.
  • On parchment paper, place the prosciutto slices and dry in oven at 250°F (120°C) until lightly coloured. Set aside at room temperature—they will eventually dry out.


  • Spread a generous amount of coulis on the plate, and place the tomatoes, Brie mousse (with a spoon) and prosciutto chips.
  • Finish with a few greens seasoned to taste.


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines