- 500g fresh cheese
- 200g cream
- 2 egg whites
- Icing sugar
- Whipped cream
- Strawberry jelly
Put the cheese in a salad bowl, separately beat the 200g of cream until it is completely whipped, and beat the egg whites until they go stiff. Carefully add this to the cheese. Put this mix in small moulds and cover with a lid that has small holes in it, and leave it until the next day to get rid of the liquid.
At time of serving, remove them from the moulds, and serve with sugar, whipped cream, and raspberry jelly.
5 minutes and 13 hours draining