Difficulty: 2
Drain the cottage cheese thoroughly. Chop the prunes into small pieces. Soften the gelatin sheets in a bowl of cold water.
In a large bowl, combine the well-drained cottage cheese with two-thirds of the liquid cream, powdered sugar, chopped prunes, and cinnamon.
Gently squeeze the softened gelatin to remove excess water. Heat the remaining cream in a small saucepan over low heat, add the gelatin, and stir until fully dissolved—do not boil. Pour this mixture into the cottage cheese bowl, stirring thoroughly to combine.
Line a terrine mold with plastic wrap. Pour in the mixture, fold the wrap over the top, and press down gently. Refrigerate for at least 6 hours to set.
Unmold the terrine, slice into portions, and garnish with fresh mint sprigs and cinnamon sticks. Serve chilled for the best flavor.
Recipe from Chef Hubert's renowned culinary collection.
