Cottage cheese with chocolate, blackberry dressing and raspberries

A beautifully served sweet afternoon snack

Ingredients (serves 1)

  • 20 g white chocolate
  • 5 g phyllo pastry
  • 2 g black sesame seeds
  • 5 g frozen blackberries
  • 10 g bitter chocolate
  • 80 g cottage cheese 0.0% fat
  • 2–3 fresh raspberries
  • clarified butter (ghee)
  • coriander
  • lemon
  • sugar

Directions

Wrap the phyllo pastry up with a small part of the cottage cheese and roasted black sesame seeds. Spread each layer of phyllo pastry with a touch of butter. Bake for about 8–10 minutes at 1600C. Combine the remaining cottage cheese with melted white chocolate.

Bring the blackberries to a boil in a small amount of water. Sieve the blackberries through a fine sieve and discard seeds. Zest the lemon on a grater with small holes.

Sprinkle with lemon zest and coriander leaves. Leave for about 30 minutes to cool. Serve with grated bitter chocolate and raspberries.

 

 

 

 

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