Bressot cream cheese spread

Ingredients for 8 servings:

• 500 g low-fat curd cheese
• 200 ml sour cream
• 200 ml cream
• 1 tsp salt
• ½ tsp white pepper
• 1 garlic clove(s)
• 2 tbsp parsley, finely chopped
• 2 tbsp chives

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes

vegetarian spread, very suitable as an amuse gueule

Line a salad colander with paper towels and place it over a bowl to drain. Combine the quark, sour cream or sour cream, and the stiffly whipped cream with salt and pepper, pour it into the colander, and let it drain. Cover and let the mixture mature at room temperature for one day, then discard the drained liquid. Season the cheese mixture with the spices, finely chopped garlic, and herbs. Leave in the refrigerator for about 2-3 days before serving. After a day of resting, you can enjoy it. You can customize the flavor with various additions: – parsley, dill, and chives, – thyme, rosemary, savory, and basil, – salmon and horseradish, – finely chopped smoked salmon or gravlax, – olives and rosemary, – green pepper and garlic, – chili and paprika, – sun-dried tomatoes and olives. Always chop these additions very finely, unless you want to specifically highlight the ingredients.