Vanilla fresh cheese

• 750 mL whole milk
• 100 g fresh cheese
• 1 tbsp juice of unwaxed lemon
• 80 mL whipping cream
• 1 vanilla pods
• 2 tbsp mascarpone cheese
• Powdered vanilla
• Coloured sugar

Mix the milk and fresh cheese until smooth. Add the lemon juice and mix. Pour into the drainers installed in the pots.

Plug in the appliance, click on the fresh cheese and then press OK to confirm you choice. Adjust the cooking time if necessary between 12 hrs and 16 hrs by adjusting the cooking time keys. Confirm your choice by clicking on OK again.

When the cooking is complete, rotate the drainers through a quarter turn in the pots to place them in draining position. Leave to drain for 15 min and then remove the whey.

Put back the drainers in low position, put lids on the pots and refrigerate for at least 4 hrs.

Bring 15 cl of whipping cream to a boil with 2 vanilla pods split lengthwise and scraped. Leave to infuse until it cools down fully. Add 3 tablespoons mascarpone and add to your fresh cheese.

Refrigerate. Before serving, sprinkle with powdered vanilla and coloured sugar.