Thursday, June 4, 2009


Versión en Español

Who doesn't have any little nostalgia about childhood? Playing games on street, jump rope, hide-and-seek, tag game... When returned to home brought a mega fatigue and a huge smile on the face. To be child is have a bunch of advantages, just like the priority of the petit suisse in fridge. That creamy cheese, fresh and yummy to eat with a teaspoon, without any hurry to finish it. Remember your tike's time with this nummy stuff which is a caress for juniors and seniors.

Strawberry Jam
750g strawberry
170g sugar
30ml lemon juice

Petit Suisse
400g fresh ricotta
375ml very cold milk
390g cold table cream
1 tsp strawberry extract

Strain or cut in small pieces the strawberries. Place strawberries and sugar in a pan and heat, stirring occasionally. When smooth add the lemon juice. Set aside to cool.Petit Suisse
Place in blender the ricotta, cold milk, cream, strawberry extract and 3/4 strawberry jam. Liquefy fo 5 minutes. Spoon the mixture into small serving dishes and spread a little strawberry jam. Let to chill overnight in fridge.
Cook's tip: The recipe isn't ideal to remove from pan, 'cause is too creamy. If you desire, freeze it without the jam, remove from pan and embelish with a mint leaf.
You can try another flavours, adding another fruit or fruit juice.
Serve: 1. 600 liters

Recipe from here.


  1. I've moved from Paris, France to to San Francisco and I am so ecstatic to find a recipes for making petits suisses. The topping sounds delicious! Thanks

  2. This looks so cool and refreshing. Perfect for summer!

  3. This creme looks abosolutely delicious and fresh!


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