FRIJE

Instructions

• 1.   Preheat your oven to 180°C (350°F) and place your on a perforated baking sheet. Crush the nuts using a food processor with 5 pulses. Put them in a mixing bowl and add the garlic, flour, grated parmesan, and salt.
• 2.   Rehydrate the gelatin in cold water for 10 minutes.
• 3.   Mix everything together and add the butter cut into small pieces. Rub the mixture with your fingertips until crumbly.
• 4.   In a mixing bowl, combine the fresh cheese with the drained cottage cheese and seasoning.
• 5.   Spread the crumble in the and bake for 10 minutes at 180°C (350°F). Gently mix and continue baking in the oven for an additional 3 to 5 minutes. The crumble should not get too brown. Remove from the oven and let it cool.
• 6.   In a saucepan, warm up 20 g of cream and dissolve the gelatin in it. Incorporate the warm cream into the mixture and mix well.
• 7.   Whip the heavy cream until stiff peaks form, then fold it into the mixture with the chives.
• 8.   Place your mold on the perforated baking sheet and fill the cavities with the mousse using a piping bag. Stop 5 mm from the edge and sprinkle the crumble on top. Freeze for 4 hours.
  
  Unmold and refrigerate for 4 hours before serving.

Nutritional information *

Reference

• www.guydemarle.com/recettes/crumbles-de-fromage-frais-a-la-ciboulette-34336