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Cannelloni with Gruyère AOP sabayon

Printable version PDF file

Serves 2

Main course

20 min

10 min




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




  • 4 egg yolks
  • 200ml cream
  • 100ml vegetable stock
  • 100g Gruyère AOP, grated



For the cannelloni


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


For the sabayon


Heat the cream and Gruyère AOP together until the cheese has melted.


In a mixing bowl over a bain marie, beat together the egg yolks and vegetable stock using an electric mixer until light and frothy.


Add the Gruyère AOP cream little by little, constantly beating, until you have a smooth sabayon.


Pour the sabayon over the cannellonis and enjoy.