Goat's milk cheese and cucumber bavarois

Recipe from: 6/14/1995 12:00:00 AM
Ingredients 8
Servings 24
Time

Ingredients

  • 1
    kg
    plain goat's milk cheese (chèvre)
  • olive oil
  • 600
    ml
    cucumber purée
  • 45
    ml
    gelatine powder
  • 100
    g
    cucumber, grated (seeded, but skin left on)
  • 500
    ml
    cream
  • 10
    ml
    peri-peri sauce
  • salt and milled black pepper
 

Method

 
Slice the goat's milk cheese into 5 mm thick slices. Coat lightly with olive oil and brown under the grill. Crumble cheese. Grease a large muffin pan with olive oil. Pour cucumber purée (made with about 1 1/2 English cucumbers, seeded but with skin on) into a saucepan, sprinkle gelatine powder over and heat gently, stirring until dissolved. Add grated cucumber and cream. Season with peri-peri sauce, salt and milled black pepper. Place some of the crumbled goat's milk cheese into bases of individual moulds and top with a layer of cucumber mixture. Refrigerate until set, then repeat the layers and refrigerate again until set. Serve with grissini (bread sticks) and a mint vinaigrette, garnished with crystallised violets (optional) and mint sprigs.
 

Read more on: dairy  |  grill
 

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