- 500 g Dried white cheese
- 4 c. soup Blueberry jam
- 10 cl Whole liquid cream
- 1 C. soup Pistachio leaved nature
- Beat the well-drained white cheese with the blueberry jam. Whip the cream very cold in chantilly (unsweetened). Incorporate quickly to the preparation. Spread in glasses. Serve chilled, sprinkled with pistachios.