Cottage cheese cappuccino

Cottage cheese cappuccino


Cottage cheese – 450 g
Powdered sugar – 1/3 cup + ½ cup
Soluble coffee – 2 h. L.
Black Chocolate – 300 g
Cream 35% – 500 ml


1. Prepare the glaze. To do this in a saucepan, boil 200 ml cream (postpone 2 tbsp. L.) And dissolve them in chocolate. Allow to cool.

2. The deferred cream dissolve the coffee. In the bowl of a blender combine cottage cheese, 1/3 cup powdered sugar and coffee cream.

3. Grind until smooth.

4. Whip the remaining cream with the powdered sugar.

5. The transparent cups put cottage cheese, filling it halfway.

6. Top very carefully put ganache.

7. Complete all a layer of whipped cream.

8. Put in refrigerator for 15 minutes. It can be done in the evening and remove in the refrigerator overnight. Before serving, decorate with fresh raspberries berries cappuccino.

Bon Appetit!

Cottage cheese cappuccino

You can leave a response, or trackback from your own site.

Leave a Reply