Strawberry – Goat Cheese Cream with Rosemary Honey
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 sheet gelatin, white
- 250 g strawberries
- 1 tablespoon pepper, green, dried, not pickled!
- 4 tablespoon sugar
- 200 ml cream
- 250 g oat cream cheese
- 150 g quark (low-fat quark)
- 50 ml white wine
- 2 sprigs rosemary
- 100 g honey (acacia honey)
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water, quarter the strawberries. Roast the peppercorns without fat in a pan for 30 seconds, coarsely pound in a mortar. Puree the strawberries with 1 tablespoon of sugar and 1/3 of the peppercorns in a tall container with the cutting stick.
- Dissolve the gelatine dripping wet over a mild heat and stir quickly with half of the strawberry puree. Pour 250 ml into 4 glasses and cool for at least 45 minutes.
- Whip the cream with 1 tablespoon sugar until stiff. Beat 1/3 of the peppercorns, cream cheese, quark, the wine and the remaining sugar with the mixer for 1 minute, cut the mixture in half. Mix one half with the rest of the strawberry puree and fill the glass with the strawberry puree as a second layer. Cool.
- For the rosemary honey, simmer all ingredients for 10 minutes and let them cool. Garnish the cream with the remaining pepper, rosemary and the rosemary honey.
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