Summary

Ingredients

• 1 packet shepherd`s cheese
• 0.5 ½ cup sour cream
• 1 clove garlic
• 1 teaspoon paprika pulp, hot
• 2 small chilli pepper (s), dried
• salt and pepper
• Paprika powder, hot pink
• some parsley

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Instructions

1. Take the shepherd`s cheese out of the package, dice it on a board and set aside. Peel the garlic clove and chop it into small pieces. Chop the parsley. Chop the chillies so that you have small flakes.
2. Put the cheese and then the garlic in a chopper or bowl and puree with the hand blender. Add a spoonful of sour cream, chilli flakes and a very small pinch of salt to the cheese. Stir in the pepper, paprika powder and paprika pulp or ajvar. Put a lid on and chop well until a firm mousse is formed. Fold in the parsley with a spoon and season to taste.
3. It is best to prepare the cream a day in advance. If it soaks in the fridge, it tastes even better the next day.
4. Delicious at barbecues with baguette and meat.