Curd heart with berries
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350 g soft cheese (fromage fra) or cottage cheese
200 g sugar
juice of 1 lemon
250 g raspberries
300 g of raspberries, or strawberries, or red currants, or a mixture of berries
100 ml fat cream or fresh cream (optional)
Paving a heart shaped tin with a layer of gauze - even a small colander will do. Mix the frème frage with half the sugar and lemon juice and shift into a mold, trying not to crush the cheesecloth. Knock the mold several times on the table to get rid of the air inside, and leave for 2 hours.
Mix the first 250 g of raspberries with the remaining sugar and 100 ml of water in a saucepan. Bring to a boil, mash, drain, mix with the remaining fruits.
Remove the cottage cheese from the pan, warm the berries and serve with cream.
350 g soft cheese (fromage fra) or cottage cheese
200 g sugar
juice of 1 lemon
250 g raspberries
300 g of raspberries, or strawberries, or red currants, or a mixture of berries
100 ml fat cream or fresh cream (optional)
Paving a heart shaped tin with a layer of gauze - even a small colander will do. Mix the frème frage with half the sugar and lemon juice and shift into a mold, trying not to crush the cheesecloth. Knock the mold several times on the table to get rid of the air inside, and leave for 2 hours.
Mix the first 250 g of raspberries with the remaining sugar and 100 ml of water in a saucepan. Bring to a boil, mash, drain, mix with the remaining fruits.
Remove the cottage cheese from the pan, warm the berries and serve with cream.
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