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250 gr fresh goats cheese (after draining)175 gr white sugar (125gr for yolks- 50gr for whites)50 ml milk (about a tablespoon)6 eggs, separated60 gr flourSplash of vanilla/rum/ArmagnacPass goat cheese through a food mill or ricer.Beat in 125 gr sugar, milk and flour. (I used a whisk.)Whisk egg whites with 50 gr sugar until stiff peaks. (we use a copper bowl and hand whisk in the Gascon Kitchen.)Fold in a large spoonful of whites into the cheese/yolk mixture. Stir well.Fold remaining whites…

I really miss eating this cake. Tourteau Fromage from the Poitou-Charentes region of France

Salted Butterscotch Pots de Crème