This is the last part of the menu, the desert
800 g of fresh square
100 g cottage cheese
150 g sugar
3 eggs (up the egg whites)
250 g mascarpone
for the background:
– 125 g of biscuits “graham crackers” or “digestive biscuits” crushed (English biscuits, which are sold in some supermarkets in the range “products in the world”)
-> If 125g speculoos
– 85 g butter, melted
– 50 g sugar
Mix crushed cookies, melted butter and 50 g of sugar.
Top evenly on bottom of pan with removable the resulting mixture. Refrigerate.
Mix the sugar with the yolks, fresh square, mascarpone and lemon (juice and / or zest) and cottage cheese. Stir in egg whites. Pour over the prepared pie shell. Bake at 180 degrees for 30-40 minutes and allow lamp to cool.
Ingredients (serves 4):
– 250 g strawberry
– A half a lemon
– 50 g caster sugar
– Mineral water 10 cl
In a blender, place the strawberries, sugar and lemon juice. Mix and add water as you go.
Skip to chinois to remove seeds.