Cannelloni with Gruyère AOP sabayo

20' 10'

Ingredients for



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For the cannelloni

  • 12
    cannelloni (dried or fresh)
  • 500 g
    bolognaise sauce

For the sabayon

  • 4
    egg yolks
  • 2 dl
  • 1 dl
    vegetable stock
  • 100 g
    Gruyère AOP grated


For the cannelloni

  1. Blanch the cannelloni in boiling water for 5 minutes and salt them.
  2. Fill the cannelloni with the bolognaise sauce and place them in a dish.

For the sabayon

  1. Heat the cream and Gruyère AOP together until the cheese has melted.
  2. In a mixing bowl over a bain marie, beat together the egg yolks and vegetable stock using an electric mixer until light and frothy.
  3. Add the Gruyère AOP cream little by little, constantly beating, until you have a smooth sabayon.
  4. Pour the sabayon over the cannellonis and enjoy.

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