Small cheesecake-style fresh goat cheese mousse
Ingredients
Instructions
- 10 Plain Toasts canapes Harrys
- 400 g fresh goat cheese
- 2 Large slices of smoked salmon (80 g)
- 1 Bunch of dill
- zest of 1/2 lemon
- 3 small new white onions
- 1 sheet of gelatin
- 10 cl Single cream
- 1 tbsp. coffee Pink berries
- Salt
- Pepper
For the pesto :
- 100 g Arugula
- 30 g Parmesan cheese
- 1 tbsp. pine nuts
- 5 to 6 tbsp. tablespoons olive oil
- Pepper
- Place the arugula, pine nuts and parmesan in the blender.
- Pepper and mix finely, pouring in the olive oil little by little. Book.
- Mash the cream cheeses with a fork in a bowl.
- Add the sprigs of dill, the finely chopped onions, the lemon zest, the crumbled pink peppercorns (keep some for garnish).
- Salt, pepper and set aside.
- Soften the gelatin sheet in a bowl of cold water then add it to the heated cream while whisking. For over the cheese mixture.
- Mix gently by adding the salmon cut into thin strips.
- Place 4 cookie cutters 5 cm in diameter in a dish covered with a sheet of parchment paper.
- Line the edges of the cookie cutters with a strip of parchment paper.
- Fill each of the molds 1.5 cm thick by packing the preparation. Leave to set in the fridge.
- Lightly toast Harrys Plain Canape Toasts.
- Cover them with arugula pesto and place the fresh cheese mousse removed from the mold and stripped of the paper.
- Garnish with sprigs of dill and crumbled pink peppercorns. Serve chilled.
Small cheesecake-style fresh goat cheese mousse
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Small cheesecake-style fresh goat cheese mousse Recipe – Small cheesecake-style fresh goat cheese mousse Recipes
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