Apricot and cottage cheese crumble: the delicious recipe

crumble abricot fromage blanc

In summer with fresh apricots or the rest of the year with apricots in syrup, treat yourself with this apricot and cottage cheese crumble.

Ingredients for 6 persons :

  • 250 g of white cheese
  • 250 g heavy cream
  • 2 egg whites
  • 110 g sugar
  • 450 g of apricots (fresh or in syrup)
  • 30 g of honey
  • 100 g butter biscuits
  • 80 g butter
  • 30 g flour

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Recipe for Apricot and Cottage Cheese Crumble

  • Finely break up the butter biscuits and mix them with the flour and melted butter.
  • Using a teaspoon, form small piles, place them on baking paper and bake for 15 min (th 5-150°).
  • Whip the cream with the cottage cheese.
  • Beat the egg whites to stiff peaks, adding the sugar little by little, then add them to the cottage cheese mixture.
  • Heat the honey in a frying pan then sear the apricot mumps for about 2 min.
  • Put them at the bottom of the glass.
  • Cover them with cottage cheese mousse until 3⁄4 of the glass.
  • Place the glasses in the refrigerator for 2 hours.
  • Before serving, cover with the broken pieces of small butter.

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