225 g cottage cheese
1 x 5 ml spoon salt
300 ml double or whipping cream
1 x 5 ml spoon salt
300 ml double or whipping cream
To serve:
300 ml double or whipping cream
berry fruits
granulated sugar
berry fruits
granulated sugar
method
1. Small heart-shaped moulds are usually used for making this dessert, but clean empty yogurt cartons, pierced with a few holes, serve the purpose just as well.
2. Rinse 4 - 6 moulds or yogurt cartons in cold water; do not dry them. Put the cottage cheese into a clean piece of muslin or thin cloth and squeeze to remove as much excess moisture from the cheese as possible.
3. Put the cheese into a bowl with the salt and work together. Press the cheese through a sieve.
4. Lightly whip the double cream and stir in the sieved cheese. Spoon the cheese and cream mixture into the moulds or yogurt cartons and stand them on a tray to catch any liquid that drains off. Chill for 6 - 8 hours.
5. Unmould the coeurs a la creme on to a serving dish. Spoon a little cream over each one and serve with a bowl of strawberries or raspberries, and sugar.
2. Rinse 4 - 6 moulds or yogurt cartons in cold water; do not dry them. Put the cottage cheese into a clean piece of muslin or thin cloth and squeeze to remove as much excess moisture from the cheese as possible.
3. Put the cheese into a bowl with the salt and work together. Press the cheese through a sieve.
4. Lightly whip the double cream and stir in the sieved cheese. Spoon the cheese and cream mixture into the moulds or yogurt cartons and stand them on a tray to catch any liquid that drains off. Chill for 6 - 8 hours.
5. Unmould the coeurs a la creme on to a serving dish. Spoon a little cream over each one and serve with a bowl of strawberries or raspberries, and sugar.
serving amount
serves 4 - 6
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