Cheese Recipe from Llívia Esperanza de Meri Cheese Factory

With this dessert, Mary He intends to transfer diners to his garden, where, as September approaches, he sees the rose bushes blossom and the raspberries grow. If you want to prepare this delicious dessert, here are the steps.

Cottage cheese from Llívia “Esperanza” Cheese FactoryCottage cheese from Llívia “Esperanza” Cheese Factorydesserts



  • For the cottage cheese:

  • 500 g of cottage cheese

  • 400 ml cold cream

  • For the wild raspberry ice cream:

  • 1 kg of raspberries

  • 80g sugar

  • 80 g ice cream stabilizer

  • 5 g lemon juice

  • For rose petal jam:

  • 100 g of water

  • 20 g rose petals

  • 100g sugar

  • 10 g of pectin

  • Frozen raspberries

  • Liquid nitrogen

  • Fresh rose petals

  • For the Can Bordoi cow’s milk ice cream and Tahitian vanilla:

  • 200 g of water

  • 20 g of invert sugar

  • 1 vanilla bean

  • 200g sugar

  • 50 g dextrose

  • 30 g flavored glucose

  • 7.5 g of stabilizer for sorbets

  • 100 g of Can Bordoi milk

  • Para la masa Ningyo-yaki:

  • 130 g of egg

  • 1.5 g baking soda

  • 30g sugar

  • 145 g strong flour

  • 8 g of honey

  • 50 g of water

  • For the toffee cream:

  • 2 gelatin sheets

  • Water

  • Born

  1. To prepare the assembled cottage cheese: in the blender we assemble 500 grams of cottage cheese with 400 mL of cold cream and reserve.

  2. For the wild raspberry ice cream: We crush 1 Kilo of raspberries, 80 grams of sugar, 80 grams of ice cream stabilizer and 5 grams of lemon juice. We go through a Chinese and we have in an appropriate bowl to work with liquid nitrogen. Work before plating with a rod, incorporating the nitrogen little by little.

  3. To make the rose petal jam: we boil 100 grams of water, with 20 grams of rose petals and 100 grams of sugar. In a separate container we mix 25 grams of sugar and 10 grams of pectin and add to the preparation little by little without stopping to stir.

  4. In a round black plate, we arrange the curd assembled in the shape of a circle at the base of the plate. On top we place a quenelle of wild raspberry ice cream. We have a few drops of rose petal jam. We decorate with rose petals and frozen raspberries around the ice cream, on top of the cottage cheese. We will arrange three pieces of shortbread. Finally, we add some spearmint sprouts.

  5. For the Can Bordoi cow’s milk ice cream and the Tahitian vanilla: heat the water with the invert sugar and the vanilla bean. Before the herb incorporate the rest of the dry ingredients. Raise the set up to 85 degrees. Then add the cow’s milk. Work with liquid nitrogen.

  6. For the Ningyo-yaki dough: we crush the ingredients in an American glass. These ingredients are 130 grams of egg, 1.5 grams of bicarbonate, 30 grams of sugar, 145 grams of strong flour, 8 grams of honey and 50 grams of water. We leave the dough to reserve for an hour. We poke ice cream balls with a needle and immerse in nitrogen for a few seconds. Next, we bathe in the batter and fry at 160 degrees.

  7. For the toffee cream: hydrate two gelatin sheets in cold water. We heat the sugar until it reaches 150 degrees, add the cream and when the caramel is dissolved we add the gelatin. We let cool and when it is cold we assemble with a blender. We reserve the mixture in a sleeve with a curled nozzle.

  8. We randomly place 3 toffee flowers on the plate and decorate with quartered strawberries and rose petals.

  9. In front of the diner we flambé the ice cream with a hot herbal liqueur and serve it in the center of the plate.

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