Find your recipes and restaurants here

Goat's milk cheese and cucumber bavarois

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


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


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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.