Difficulty:[usr 2]
Put the cottage cheese to drain. Cut the prunes into pieces. Soften the gelatin sheets in a bowl of cold water. Pour the cottage cheese, carefully drained, into a large bowl with two-thirds of the liquid cream, the sugar, the prunes in pieces and the cinnamon.
Squeeze the gelatin in your hands to drain it. Heat the rest of the cream in a small saucepan and put the gelatin in it to melt, stirring without letting it boil. pour into the bowl while mixing.
Line a terrine with plastic wrap. Pour in the preparation then fold the cling film down, packing it down. Leave to set for at least 6 hours in the refrigerator.
Turn out the terrine, slice it, decorate with mint and cinnamon sticks. Serve chilled.
The Culinary Ideas of Chef Hubert.
