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Petit Suisse, (called also Gervais) is a French cheese, which is made from pasteurized cow’s milk enriched with some cream. Petit Suisse comes from the Normandy, made for first time around 1850. Today is made with various flavors and also in other countries.




  • 200 g Cream Cheese
  • 200 ml cream
  • 1 Pack gelatin (aroma to taste)
  • 100 g sugar
  • 500 ml milk




1. insert butterfly, give 250 ml of milk into the mixing bowl, cook for 5 minutes / 90 °, as soon as the milk boils add the gelatine and without time slowly stirring, until the gelatin is completely dissolved
2. Add the rest of the ingredients, set on speed 3 or 3 1/2 and beat until a homogeneous mass is formed
3. Pour the cream into glasses or small bowls, cool and serve
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