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Cheddar From Here Catalan Cream on Chocolate Ganache

Original recipe by Johnny Porte of Fairmont The Queen Elizabeth

4 portions


  • Original recipe by Johnny Porte of Fairmont The Queen Elizabeth.

Chocolate ganache

  • 50 ml (1¾ oz) 35% cooking cream
  • 10 ml (2 tsp.) sugar
  • 67 g (2⅓ oz) 70% chocolate, in pieces
  • 15 ml (1 tbsp.) butter

Catalan cream


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

Chocolate ganache

  • Boil the cream with the sugar until the latter is fully dissolved.
  • Place the chocolate in a round-bottomed mixing bowl and gradually pour the cream mixture over it while mixing with a hand mixer. Add butter and mix until blended.
  • Fill the bottom of four small bowls and let the ganache solidify in the refrigerator for 10 to 15 minutes.
  • Meanwhile, prepare the Catalan cream then pour it over the ganache when it has cooled slightly.

Catalan cream

  • Mix the sugar and egg yolks in a round-bottomed mixing bowl. Add the cornstarch and mix well.
  • Boil the milk, add it to the sugar, egg and cornstarch mixture and stir. Put the preparation back into the saucepan and cook for 5 minutes, stirring regularly.
  • After cooking, add in the AGROPUR Grand Cheddar RÉSERVE SPÉCIALE dice, mixing with a hand mixer or whisk until well-melted.
  • Pour about 150 g (5 ⅓ oz) per person into bowls, on top of the cooled ganache. Refrigerate until ready to serve.
  • Suggestions: You can burn the top of the Catalan cream like a crème brûlée, decorate it with chocolate shavings or sprinkle it with a chocolate-hazelnut crumble.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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