100 gr. MONTSEC butter
100 gr. icing sugar
900 gr. pasteurized full fat cheese MONTSEC
350 gr. 35% fat cream
150 gr. starch
250 gr. egg whites
250 gr. sugar
1. Make a meringue with the egg whites and sugar.
2. Dilute starch with cream.
3. Combine the butter with the icing sugar and add to the cheese mixture. Then add the eggs gradually mixing gently. Add the starch diluted with cream and finally the merengue.
4. Fill the molds and bake in a water bath in the oven at 180°C for approximately 1 hour.