Cheese Mousse with RedcurrantsCourse: Puddings
200g Cottage cheese
20 cl Liquid cream
Cook 250 g of redcurrants in a pan with 20 g of sugar for 5 minutes then let cool.
Using an electric mixer, whip the cream and the remaining sugar into a firm whipped cream. Then add the fromage blanc and mix.
In cups, place a few spoons of white cheese mousse, then a layer of cooked redcurrants (with a little cooking juice), and sprinkle with a few remaining raw redcurrants.
Keep cool until ready to serve.