Ingredients

400Cherries

1Pastry sponge cake

400 g Cottage cheese, well drained

20 cl Liquid cream

170 g Sugar

5 cl Kirsch

1Untreated lemon

1Cinnamon stick

5Gelatin sheets


Preparation


Stem and pit the cherries. Cut the sponge cake so that it is 22 cm in diameter and 2 cm thick. Surround it with a pastry ring of the same diameter. Boil 5 cl of water with 50 g of sugar. Add the kirsch. Soak the sponge cake with this syrup. Grate the zest of lemon can squeeze it.

Cover the cherries for 20 minutes over low heat in a saucepan with 2 tbsp. tablespoons of lemon juice, 40 g of sugar and cinnamon. Remove the cinnamon. Soften 3 gelatin sheets in cold water. Wring them out in your hands, then melt them in the saucepan, stirring. Let cool.

Stir in the lemon zest, 80 g of sugar and 2 tbsp. of lemon juice with fromage blanc. Soften 2 gelatin sheets in cold water. Wring them out and 55melt them in a small saucepan with 2 tbsp. tablespoons of liquid cream. Incorporate it into the fromage blanc.

Whip the very cold liquid cream into whipped cream, incorporate it into the cottage cheese with a spatula. Spread this mousse on the sponge cake up to halfway up the circle, level the surface. Firm for 1 hour in the refrigerator.

Cover the mousse with the lightly jellied cherry compote, up to the top of the circle. Let set for at leas44t 4 hours in the fridge. Remove the circle by peeling it off with the knife blade. Present the cake on a platter.