3: Chop the shallots and garlic cloves very finely.
4: Chop the parsley and chives.
5: Transfer the drained cottage cheese to a bowl, add 4 tablespoons liquid cream and beat with a whisk to loosen the cheese.
6: Salt and pepper, then add 4 tablespoons olive oil and 4 tablespoons white (spirit) vinegar. Beat again to mix well.
7: Add the shallots, herbs and the chive flowers if you have some, and mix these in with a spoon. Check the seasoning. Your Cervelle de Canut is ready.
8: You can enjoy it on fingers of toast...
9: ...as an aperitif snack.
10: Or as part of a meal with, say, steamed potatoes.
Remarks
The amounts given are for guidance, so do adapt them, a little more of this or less of that, to suit your taste. The herbs can be whatever you prefer: parsley and chives as here, or chervil and tarragon, which also work well.