Milk and white chocolate cream with cottage cheese and mint salad
Tasty milk and white chocolate cream with cottage cheese and mint salad.
Contents
- 5 litres milk
- 100 g white chocolate
- 100 g cottage cheese
- 10 g fresh peppermint
- 40 g sugar
- 3 g agar
- 3 g gelatin
Use
- Peppermint
Peppermint
X
The peppermint plant is commonly used for making aromatic peppermint tea. Fresh peppermint leaves are also used for flavouring and garnishing a range of desserts. Can be used equally well for seasoning meat dishes. Peppermint tincture has pain-relieving properties, reduces nausea and intestinal gas. Peppermint tincture can easily be prepared at home: just gather some peppermint flowers and leaves and soak them in vodka.
Storage tips
Peppermint is slightly easier to preserve than most other herbs, as long as you protect it from the cold and water it well. While not as delicate as basil, peppermint leaves will turn dark in cool conditions. To keep it fresh longer, ensure an even temperature: temperature fluctuations reduce the shelf life of the plant. The most convenient way to store peppermint is to place it on the kitchen table in a decorative pot. This way, it is lovely to look at and will freshen the air with its wonderful aroma. Provided the plant is kept sufficiently moist, it will keep this way for a relatively long time.
Preparation
Bring the milk to the boil. Mix in the agar, followed by the melted gelatin. Let congeal. After the mixture has congealed, process in a blender until smooth. Melt the white chocolate over a water bath and add to the mixture. Chop the fresh peppermint and mix with the cottage cheese and sugar. Add the cottage cheese mixture to the chocolate mixture. Serve.
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