Ice cream of goat cheese and quince paste


200 g of goat curl cheese

2 pieces of quince paste

200 ml of milk 50 ml of Philadelphia type cream cheese (2 tablespoons)

fresh parsley

salt and pepper



In a bowl beat the goat cheese (without crust) undo it with milk and fresh cheese add salt, pepper and fresh parsley chopped to taste. We put in a tupper the cream and put it in the freezer for about 2-3 hours will be enough. Remove from the freezer about 15 minutes before serving, make a ball and decorate with quince paste cubes.

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