Bavarian goats
Instructions
Put the gelatin sheets in cold water for 10 minutes, strizzateli, add in a little warm water and blend with cream.
In a bowl, mash up goats with the prongs of a fork, ammorbiditeli with a little spilled oil and season with a spoon of vinegar.
With a whisk beat the mixture until it is light and fluffy.
Add the cream and gradually add the egg whites, adjust salt and pepper.
Split this mixture into four molds lightly brush with oil.
Cover and leave to harden for a few hours in a cool place.
Meanwhile, Peel the tomatoes, give them the seeds and slice them.
Chopped celery and thin slices radishes.
Keep all vegetables aside to cool.
Put the ramekins and arrange the goat cheese Bavarian at the center of the dish.
Cover with slices of radish and a little chopped Arugula.
Surrounded with tomatoes and celery.
Season the vegetables with a little olive oil and a little vinegar, adjust salt and pepper.
Accompanying wines: Pinot Bianco DOC Collio, Pomino Bianco DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 120 g of goats
- 10 cl of cream
- 2 tomatoes
- 10 radishes
- 50 G = = Jelly
- 2 egg whites
- 2 ribs of celery
- Arugula salad
- Olive oil
- 1 teaspoon of wine vinegar
- Salt
- Pepper