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Cottage cheese, peach and orange blossom jelly

A smooth dessert

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Cottage cheese, peach and orange blossom jelly

At a glance

Serves:
4
Difficulty:
Difficult
 
 

Jordi Roca

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Ingredients


    For the cheese foam:

    • 200 gr. cottage cheese (preferably sheep's milk),
    • 30 gr. sugar
    • 100 ml. cream
    • 1 sheet gelatin 2 gr.

    For peach ice:

    • 1 peach
    • 20 gr. sugar


    For the orange blossom jelly:

    • 100 ml. of orange blossom water
    • 20 gr. sugar
    • 1 gr. agar-agar

Method

  1. Boil the cream with the sugar. When boiling, add the hydrated gelatin. Mix and add the cheese. Cool and allow to set.
  2. Strain the mixture and give it two charges in the syphon.
  3. Peel peaches and mash the pulp. Heat with sugar and put it on a tray. Freeze.
  4. Mix the jelly ingredients and bring to the boil. Cool in a bowl and then break into pieces.
  5. To serve, put the cheese foam in the center of the plate, top with a piece of ice and put some jelly on the side

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