Apple and prawn glass


Ingredients (serves 4)

  • 200 g JM Cabay ‘Maquée de Campagne’
  • 300 g tinned mandarins in syrup
  • ½ packet ladyfingers
  • 20 ml Cointreau
  • Icing sugar

Instructions (10 min.)

  • Place the ladyfingers at the bottom of the glass. Soak to taste with Cointreau.
  • Place a few slices of mandarin on the ladyfingers.
  • Mix the mandarin syrup with the Ferme Bidelot ‘Fromage Frais Nature’ or JM Cabay ‘Maquée de Campagne’. Pour the mix into your glass.
  • Garnish with a mandarin slice on top.