Apple millefeuille with blue cheese

  • Preparation: 1
  • Time: 15 min.
  • Difficulty: Moderate


  • 200 gr La Menorquina green apple sorbet  
  • 120 gr Blue cheese
  •  5 ml Arbequina olive oil
  • 1 Green apple (100 gr)
  • 1 Yoghurt (120 gr)
  • Freshly-ground black pepper
  • Violet pansy flower


  • Crumble the blue cheese and mix with the beaten yoghurt, making sure the lumps of cheese do not fall apart. 
  • Wash, core and finely slice the apples. 
  • Mix the sorbet to make it creamier. 
  • Form a millefeuille with different layers, alternating apple slices, a spoonful of yoghurt and blue cheese cream and a small ice cream quenelle. When placing the apple on top of the ice cream, press lightly so that the structure holds up. 
  • Repeat this process three times and finish with the ice cream.
  • Using a dropper, scatter a few drops of olive oil on it and grind some black pepper over the dish.

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