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Friskostcream

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By Claus Meyer

Friskostcream

Posted on March 26, 2013 by Claus Meyer

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Servings: 6

PREPARATION:

1
Mix the friskost with the cream and rhubarb juice.
2
Whip the yolks with the powdered sugar and vanilla until creamy.
3
Gently fold the cheese mixture with the egg mixture to make a homogenous trifli cream.

Ingredients

3 egg yolks
100 g friskost – a Danish fresh-clotted soft cheese, akin to cottage cheese or ricotta
1 dl whipping cream
50 g powdered sugar
1/2 pod of vanilla
Rhubarb juice

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Servings: 6

PREPARATION:

1
Mix the friskost with the cream and rhubarb juice.
2
Whip the yolks with the powdered sugar and vanilla until creamy.
3
Gently fold the cheese mixture with the egg mixture to make a homogenous trifli cream.

Ingredients

3 egg yolks
100 g friskost – a Danish fresh-clotted soft cheese, akin to cottage cheese or ricotta
1 dl whipping cream
50 g powdered sugar
1/2 pod of vanilla
Rhubarb juice

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