Sheep cheese and blueberry verrine

Desserts

Sheep cheese and blueberry verrine

Le Café Bistrot, Patrick Leblanc and Nicolas Bouchard with the collaboration of Véronique Ouellet St-Denis, Nutritionniste-Diététiste at the CSSS Papineau

Temps de préparation

10 min.

Temps de cuisson

45 min.

Nombre de portions

6

Ingredients Quantities
sheep cheese (La fromagerie les folies bergères) 500 gr
low fat condensed milk 100 ml
egg yolk 1
egg whites 2
vanilla essence 1/2 tea spoon
maple syrup (sucrerie Viceroy) 1/2 cup
blueberries (Les fruits de la Terre) 180 gr
honey and nuts granola cereals 90 gr
lime Greek style yogurt 180 gr

Préparation

  1. Mix the sheep cheese and the condensed milk.
  2. Add the egg yolk, the egg whites, the vanilla and the maple syrup.
  3. Mix together for a few minutes until the mixture is smooth and silky.
  4. Put the mixture in a muffin tray and bake in a bain-marie at 325 F for 45 min
  5. Take out of the oven and let cool in the fridge for about 3 hours.
  6. In a small glass jar, put in alternate levels a spoonful of blueberries, a spoonful of granola cereals, a spoonful of yogurt, the cake and start again with the different levels (blueberries, granola and yogurt).
Outaouais Gourmet Way - Find the gourmet within you!
Aliments du Québec - Toujours le bon choix Développement économique Canada pour les régions du Québec