Elegant Mini Pink Radish Charlottes with Fresh Herb Cheese and Raspberry Vinaigrette
- 2 bunches long pink radishes
- 150 g fresh goat cheese
- 150 g Roquefort
- 150 g feta
- 15 cl liquid cream
- 120 g butter
- 1 shallot
- Flat parsley, chervil, chives
- Salt, ground pepper QS
- Grey sea salt (miniature)
- Tomato coulis
- 15 cl red wine vinegar
- 15 cl raspberry vinegar
- 60 cl sunflower oil
- Combine all cheeses (cut into pieces), softened butter, and 1 tablespoon cream in a mixer bowl. Purée until smooth.
- Wash the herbs, pat dry, and finely chop with the peeled shallot. Stir into the cheese mixture with crushed maniguette, salt, and pepper. Refrigerate.
- Whip the remaining cream to stiff peaks and gently fold into the chilled cheese mixture.
- Wash and hull the radishes, then cut into thin lengthwise strips.
- Line 4 ramekins with plastic wrap. Arrange radish strips around the sides (pink side out), fill with cheese mixture, and chill for at least 3 hours.
- Prepare the raspberry vinaigrette and tomato coulis.
- Unmold the charlottes onto plates, surround with vinaigrette, and drizzle with tomato coulis. Garnish with flat parsley leaves and herb sprigs.
