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Coeurs à la crème
225g/8oz cottage cheese
25g/1oz caster sugar
300ml/10fl oz double cream
1 teaspoon lemon juice
2 egg whites, stiffly whisked
150ml/5fl oz single cream
• Press the cottage cheese through a nylon sieve into a bowl. Add sugar
and mix well.
• Whip the cream until stiff, then add the lemon juice. Mix into the cheese
and sugar mixture. Fold in the stiffly whisked egg whites.
• Spoon the mixture into four or six individual moulds. Refrigerate
overnight. Serve with the single cream and/or fresh fruit.
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