After sharing with us his recipe for potatoes with smoked bacon and his recipe for macaroni and cheese, chef Antoine Westermann of the restaurant Le Coq Rico moves on to dessert with a tempting recipe for cottage cheese pie.
Easy to reproduce at home, this recipe from the book 'Le Coq Rico : la cuisine des Belles Volailles' requires few ingredients. No reason not to jump in!
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Recipe for Antoine Westermann's cottage cheese pie
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves 4
Ingredients:
6 eggs
500 g cottage cheese (30% fat)
120 g powdered sugar
1 tablespoon of cornstarch
6 tablespoons of fresh cream
Zest of half a lemon
1 vanilla pod
juice of ½ lemon
1 pinch of salt
1 ready-made shortcrust pastry
Preparation:
Break the eggs, separating the whites from the yolks.
Reserve the whites in a bowl and mix the yolks with the cottage cheese.
Add the sugar, cornstarch, cream and lemon zest and mix vigorously with a mixer.
Spread the shortcrust pastry in a pie pan, cover it with parchment paper, fill it with dried vegetables and bake it for 10 minutes in a preheated oven at 180°C.
Pour the preparation on the bottom of the pie and bake for 35 minutes at 170°C.
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Location
Le Coq & Fils
98 Rue Lepic
75018 Paris 18
Access
Lamarck-Caulaincourt (Line 12)
Official website
lecoqrico.com
