Summary

Ingredients

• 500 g mascarpone
• 150 g crème fraîche
• 2 large chilli pepper (s), red
• 2 bunch mint
• 2 cucumber (s)
• 2 tablespoon lemon juice
• 5 tablespoon olive oil
• Salt, (fleur de sel)
• Black pepper from the mill
• 1 pinch (s) sugar

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Instructions

1. Mix the mascarpone with the creme fraiche and season to taste with salt and pepper. Cover and chill in the refrigerator.
2. Peel the cucumber, cut in half lengthways and then quarter. Cut out the seeds. Halve the cucumber boats again lengthways and then cut into medium-sized sticks.
3. Cut the chilli into fine rings, remove the seeds as far as possible. Pluck the mint leaves.
4. Dissolve salt, pepper and sugar in the lemon juice, vigorously fold in the oil so that a creamy vinaigrette is created. Mix these with the cucumber, mint leaves and chili rings to make a salad.
5. Presentation:
6. 1. Portion plate:
7. Put a large, fluffy cam of the mascarpone cream on the plate. Add a little salad and drizzle the cream with a little olive oil.
8. 2nd plate:
9. Put the mascarpone cream in the middle and put the salad around it.
10. 3. Finger food:
11. Pour the mascarpone cream into small glasses. Cut the cucumber sticks into small slices, coarsely chop the chilli and mint. Then put this salad on top of the cream.
12. Simply wonderful with an ice-cold glass of Riesling on the terrace.