Cottage cheese with Rinquinquin by @PepitesandCo culinary blogger

For 4 people

Ingredients

700 gr ripe yellow peaches

250 gr of faisselle (or cottage cheese)

2 tablespoons + 1 dl of RinQuinQuin

2 tablespoons rosemary honey

Some mint leaves

2 gr agar-agar

Drain the faisselle at room temperature for at least 3 hours, then beat it in a salad bowl to smooth it. Add honey and finely chopped mint.

Pour 2 tablespoons RinQuinQuin into a saucepan, dust with the agar-agar and let it melt over very low heat. Pour the mixture on the faisselle.

Arrange ice cream cups or any other container of your choice.

Reserve 3 hours in the refrigerator.

Just before serving, take the flesh of very cold peaches, mix it in a blender with 1 dl of RinQuinQuin to obtain a cream.

Take some peach balls or slices, add them to the faisselle, pour the cream of peche, decorate with mint ... It's ready!

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.