Mini charlotte of pink radishes, fresh cheese with fine herbs, raspberry vinaigrette
- Long pink radishes
2 bunches
- Fresh goat cheese
150 g
- Roquefort
150g
- Feta
150 g
- Liquid cream
15 cl
- Butter
120g
- Shallot
1
- Flat parsley
Chervil, chives
- Salt, ground pepper
QS
- Grey miniature
- Tomato coulis
- Red wine vinegar
15 cl
- Raspberry vinegar
15 cl
- Sunflower oil
60 cl
- Preparation time:35 minutes
- Put all the cheeses cut into pieces in the bowl of the mixer with the softened butter and a tablespoon of cream. Purée.
- Wash the herbs, wring them out and pat them dry.
- Peel the shallot and finely chop it with the herbs, add them to the cheese preparation, add the crushed maniguette, salt and pepper. Keep cold.
- Whip the cream until stiff and gently fold in the cheese mixture
- Wash the radishes, hull them and cut them into strips lengthwise.
- Line 4 ramekins with plastic wrap, line them with pink radishes, colored side out and fill them with this preparation, leave to set in the refrigerator for a minimum of 3 hours.
- Prepare the vinaigrette and the tomato coulis
- Turn out the charlottes on plates, surround with the vinaigrette and streak with tomato coulis.
- Garnish with a few flat-leaf parsley leaves and herb stalks.
