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.