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Cottage cheese terrine with cinnamon and prunes


Ingredients:6 people
  • cottage cheese in strainer
    500 g
  • liquid cream
    25 cl
  • Gelatin Sheets
    10 (2 g)
  • powdered sugar
    80 g
  • pitted prunes
    250 g
  • cinnamon powder
    1 teaspoon
  • fresh mint
    2 sprigs


Preparation:
  • Preparation time:20 minutes


Difficulty:[usr 2]

Put the cottage cheese to drain. Cut the prunes into pieces. Soften the gelatin sheets in a bowl of cold water. Pour the cottage cheese, carefully drained, into a large bowl with two-thirds of the liquid cream, the sugar, the prunes in pieces and the cinnamon.

Squeeze the gelatin in your hands to drain it. Heat the rest of the cream in a small saucepan and put the gelatin in it to melt, stirring without letting it boil. pour into the bowl while mixing.

Line a terrine with plastic wrap. Pour in the preparation then fold the cling film down, packing it down. Leave to set for at least 6 hours in the refrigerator.

Turn out the terrine, slice it, decorate with mint and cinnamon sticks. Serve chilled.

Cottage cheese terrine with cinnamon and prunes

The Culinary Ideas of Chef Hubert.