Recipes | Eco goat cheese with pumpernickel with salad and pumpkin purée
| Ingredients for 4 servings: |
|---|
| 2 pcs goat cheese roulade |
| pumpernickel powder |
| pumpkin mousse |
| cherries in wine |
| filo pastry with honey |
| corn salad |
| pine nuts |
| vinaigrette sauce |
Preparation:
Roll goat cheese into dried pumpernickel, then divide into three smaller portions. Spread clarified butter on the filo pastry and sprinkle with acacia honey. Bake at 180°C for several minutes until golden. Cool and divide into smaller portions.
Pumpkin mousse:
Take frozen pumpkin purée, cook and add orange reduction; add salt to taste and leave to cool.
Boil red wine with sugar; add cherries. Thicken the sauce with potato starch.
Roast the pine nuts.
Place all ingredients on a plate and sprinkle with vinaigrette sauce.
Serve as demonstrated.
