- Grate the cheese.
- Simmer the cream over a low heat in a pan, adding the cheese slowly.
- Blend with a stick mixer, keeping the temperature below 50°C. Season with a few turns of the pepper mill.
- Pour into Easter egg moulds. Set aside in a cool place.
- When set, decorate and coat with the seeds, flowers, spices and chopped nuts.
😉 Tip: For this recipe, any sweet or savoury mixture can be used to coat the eggs (praline, popcorn, gingerbread crumbs, powdered sundried tomatoes, etc.).