Ingredients for 1 cheese
- 50cl whole milk
- 50g cottage cheese
- 1 teaspoon lemon juice
- 1 tablespoon heavy cream
- flavour your cheese with garlic, shallots, fresh herbs, chopped nuts...
In a bowl, combine the fromage blanc and lemon juice. Gradually add the milk, mixing well.
Pour the mixture into two faisselle molds (sold separately).
Place the molds in your Little Desserts. Program 5 for 14h.
Refrigerate for at least 3 hours.
Remove the molds from their jars, place two verrine lids on the bottom of each jar and reposition the molds on top so that they drain. Drain the whey periodically. Leave to drain for 24 to 36 hours.
Pour the mixture into a bowl. Add crème fraiche, salt, pepper and garnish. For a classic Boursin: 2 cloves of garlic, chopped chives and fresh parsley.
On a plate, fold a few sheets of kitchen paper into 4. Place a 10cm stainless steel pastry ring on top. Pack the mixture into the ring.
For 24 hours, change the paper towel as soon as it becomes damp, turning the cheese over in its circle each time.
The result is a delicious Boursin!
