Kiwi fresh cheese timbale

Kiwi fresh cheese timbale

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Want a dessert recipe full of vitamins? Play the map of kiwi in compote and gourmet coulis.


  • For 4 people :
  • 250 g of white cheese smoothed to 40% of mg
  • 250 g of cheese in faisselle at 40% of mg
  • l4 c. coffee powdered sugar
  • 7 kiwis
  • 1 C. brown sugar
  • 1 knob of butter
  • the juice of 1 half lemon
  • 3 c. tablespoon icing sugar
  • 3 sheets of gelatin
  • mint.


Soak the gelatin sheets in water. Drain and melt in a saucepan with 4 tbsp. white cheese. In a bowl, mix the cottage cheese, cottage cheese and gelatin mixture, the drained cheese and the caster sugar. Place in the fridge for a few hours. Prepare the compote: peel 4 kiwis. Cut their flesh into small cubes and melt them in a pan. Sprinkle with brown sugar, mix, cover and reduce over low heat 15 min. Let cool, keep cool. Prepare the coulis: peel the remaining kiwis, mix them with lemon juice and icing sugar. Reserve in the fridge.Démoulez the cottage cheese, pour in the stewed kiwi fruit. Decorate with fresh mint and serve with the coulis.