GOAT'S CURD WITH YOUNG RADISH AND WATERCRESS JUICE
A recipe by: Oliver Rasper - Top chef in Lower Saxony
INGREDIENTS FOR 4 PEOPLE
- 200 g goat's curd cheese, alternatively: ricotta cheese
- 1 bd. Icicle (young radish)
- 1 bunch Watercress
- 1 bunch Rocket salad
- 1 stalk flat-leaf parsley
- 80 ml grape seed oil
- juice of one lime
- coarse sea salt
- white pepper from the mill
Preparation Time
15 Minutes
Cooking Time
30 Minutes
Difficulty
Easy
ARRANGEMENT AND DECORATION
Gourmet line BLANC
flat plate, raised mirror surface, partly frosted, FL P0132:
The flat plate with raised mirror surface offers space for the optimal presentation of food in the partially frosted version.
PREPARATION METHOD BY TOP CHEF OLIVER RASPER:
STEP 1:
Mix the goat's curd with a tablespoon of boiling water until creamy.
Spread the curd in a piping bag and chill.
Peel the popsicles and slice them thinly with a slice them thinly with a vegetable slicer.
STEP 2:
Place the watercress in a centrifuge and juice (alternatively puree in a blender with a few drops of water and pass through a sieve).
Arrange the sliced radishes in rings on the plates and fill with the goat's curd.
STEP 3:
Separate some rocket and parsley leaves and puree the remaining herbs with half of the grapeseed oil.
Whisk the watercress juice with the grape seed emulsion and refrigerate.
Divide the herb pesto evenly into dots on the plates and decorate with the remaining watercress and parsley leaves.
Carefully pour on the cress emulsion.
