Cottage cheese with Rinquinquin by @PepitesandCo culinary blogger

Cottage cheese with Rinquinquin by @PepitesandCo culinary blogger

For 4 people


700 gr ripe yellow peaches

250 gr of faisselle (or cottage cheese)

2 tablespoons + 1 dl of RinQuinQuin

2 tablespoons rosemary honey

Some mint leaves

2 gr agar-agar


Drain the faisselle at room temperature for at least 3 hours, then beat it in a salad bowl to smooth it. Add honey and finely chopped mint.

Pour 2 tablespoons RinQuinQuin into a saucepan, dust with the agar-agar and let it melt over very low heat. Pour the mixture on the faisselle.

Arrange ice cream cups or any other container of your choice.

Reserve 3 hours in the refrigerator.

Just before serving, take the flesh of very cold peaches, mix it in a blender with 1 dl of RinQuinQuin to obtain a cream.

Take some peach balls or slices, add them to the faisselle, pour the cream of peche, decorate with mint ... It's ready!

© Photo : @PepitesandCo

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