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Chef Hélène Darroze paid tribute to this Corsican preparation on her Instagram account. In fact, a few days ago, the Top Chef juror shared a photo of her fiadone. We could read in the caption “first fiadone of the season”. It was enough to make us want to reproduce this dessert.

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Fresh and light, fiadone is a perfect dessert for spring. Generally, we love chocolate fondant, but it turns out to be a little too heavy when the temperatures are higher. The fiadone is therefore the ideal alternative. In addition, the recipe requires only a few ingredients: brocciu, this cheese from Corsica made from goat’s or sheep’s milk. Take advantage quickly, because the season ends in June! If you can’t find any, you can replace it with ricotta or ricotta. There is also sugar, eggs and lemon.

However, to add a little twist to the recipe, the starred chef adds lemon, lime and grapefruit zest to the preparation. For the accompaniment, the Marsan chef opts for seasonal products with a vanilla rhubarb compote.

For the recipe you will need:

  • 500 g of broccio
  • 150 g of sugar
  • 4 eggs
  • The seeds of a vanilla pod
  • lemon, lime and grapefruit zest


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