Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 44

Mamaison Hotel Le Regina Warsaw, Poland

Verrine of cottage cheese
with poppy seed, cherry com?ture and chocolate
Ingredients:

Directions:

A.
80 g poppy seed
130 ml milk
25 g honey
15 g sugar
10 g raisins
15 g almonds ?akes
B.
80 g cherries
40 g sugar
40 ml water
6 g potato starch
1/4 tsp grated ginger
C.
55 g sugar
30 ml water
3 eggs, beaten
80 g white cottage cheese
80 g natural yoghurt
150 ml whipped cream
Lime zest
5 g gelatin, softened in cold water
D.
50 g extra bitter chocolate
60 ml cream 36 %
60 ml milk
1 tsp sugar
1 tsp cacao powder

A. Simmer the poppy seeds in the milk with sugar until the milk has
evaporated. Blend until you have a ?ne paste. Add raisins, almonds
and honey. Mix well. Arrange in martini glass 1,5 cm high level.
B. Mix a water and sugar in a saucepan and bring to boil. Add cherries.
At the same time mix potato starch with few drops of cold water and
transfer into cherries compote. Bring to boil again. Cover poppy seed
in a glass with 1 cm layer.
C. Mix a water and sugar in a saucepan and stir over medium heat until
start to lose white color. Pour it slowly onto beaten eggs. Whisking
fast, add gelatin. Whisk cottage cheese and yoghurt together and mix
in to the egg. Add lime zest. Using a piping bag spread another layer in
our glass (3 cm high).
D. Heat the cream and milk to a boiling point. Take out from a heat;
add sugar, cacao and melt the chocolate in. Leave on side to cool
down. Pour little sauce on top of verrine and decorate with fresh mint

Serving:
You can decorate a plate with cinnamon sticks, strawberries, mint, star anise and pistachios.

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