INGREDIENTS
500g cottage cheese
3 eggs
100g sugar
30g cornstarch
300g blueberries (fresh or frozen)
1 organic citron
PREPARATION
Preheat your oven to 180°C (Th. 6).
Grate the zest from the organic lemon (I always use my Microplane).
To book.
In a salad bowl, mix the fromage blanc with the sugar and the egg yolks.
Then add the lemon zest and cornstarch and mix.
Whip the egg whites and gently mix them with the cream cheese using a spatula.
Place some of the blueberries in the bottom of your mold.
Then pour the batter and put blueberries on top.
Bake for 40 minutes at 180°C (Th. 6).
Allow to cool before placing in the refrigerator.
Enjoy
