"Goat apples" with herb salad
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Ingredients for 4 persons:
- 4 small apples
- 125 g goat's cream cheese
- 350 ml apple juice
- ½ chilli pepper (halve and cut into thin strips)
- 2 leaves of gelatine (softened in cold water)
- ½ bunch leaf parsley (pick off leaves)
- ½ bunch mint (separate leaves and chop finely)
- ½ bunch estragon (pick off leaves)
- ½ bunch dill (pick off leaves)
Preparation:
- Cut the small apples into slices, remove the core, spread the goat's cheese thinly on the apple slices using a palette knife and then place on top of one another again. Allow the apple juice to simmer with the chilli pepper for 10 minutes, remove from the heat, add the softened and squeezed-out gelatine then stir in.
- Remove 50 ml of the liquid and pour over the apples so that the space between the slices is moistened. Place the remaining liquid in four bowls, place the apples in the middle and allow to cool. Mix the herbs and place in small bowls or glasses.
Tip:
The herbs with this dish do not really need a vinaigrette. Those who do not wish to forego a dressing may want to try out this quick alternative:
- 3 to 4 tbsp balsamic vinegar
- ½ tbsp honey
- Salt and pepper
- 2 tbsp olive oil
Mix the vinegar with the honey, salt and pepper – this allows the salt to dissolve – and finally add the oil.
Bon appetit!
Click here for more information on cooking and baking with gelatine.