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Personen |
Aufwand |
Zeit |
Vorbereitungen |
Kategorie |
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6 |
leicht |
ca. 10 Min. |
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Vorspeise |
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Zutaten: |
3 Lebanese
cucumbers
2 tsp gelatine powder
Water
3 egg whites
200g goat’s cheese
200g sour cream
Salt and pepper
100g Salmon caviar
Dill |
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Zubereitung: |
Quarter
one of the cucumbers. Scoop out the seeds and discard.
Dice this cucumber finely.
Soften gelatine in a little boiling water.
In a bowl, combine goat cheese, sour cream, diced cucumber, gelatine,
salt and pepper.
In a separate bowl, beat the egg whites until soft peaks form.
Fold the beaten egg whites into the cheese mixture.
Pour the mixture into 6 individual moulds (previously lightly oiled).
Refrigerate for a few hours or overnight until set. |
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Anrichten/Tips: |
-Slice the
other 2 cucumbers thinly.
Overlap the cucumber slices, forming a circle towards the middle of each
plate.
Remove moulds from fridge.
With the help of a thin knife, invert each mould onto the centre of each
cucumber circle.
Top each mousse with a spoonful of the salmon caviar.
Decorate with dill.
Serve with toast points.
© Sydney International Wine Competition 2002
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