Ingredients
- 1.5L milk
- 150g cottage cheese
- 1 tablespoon lemon juice
Recipe
Mix 150g fromage blanc and 1 tablespoon lemon juice in a bowl. Gradually stir in the milk.
Divide the mixture between 4 moulds (sold separately).
Place the 4 molds in your Little Dessert, set to program 5, duration 14h.
Once the program has finished, chill the faisselle molds for at least 3 h.
Remove the molds from their jars, place two verrine lids on the bottom of the jars and reposition the molds on top so that they drain. Drain the whey periodically.
When the fromage blanc has reached the desired consistency, pour it into a container and whisk.
Prepare verrines by alternating fromage blanc and apricot compote. Decorate with toasted flaked almonds.
