Recipes | Eco goat cheese with pumpernickel with salad and pumpkin purée

Ingredients for 4 servings:
2 pcs goat cheese roulade
pumpernickel powder
pumpkin mousse
cherries in wine
filo pastry with honey
corn salad
pine nuts
vinaigrette sauce

przepis kozi ser w otoczce z pumpernikla


Roll goat cheese into dried pumpernickel, then divide into three smaller portions. Spread clarified butter on the filo pastry and sprinkle with acacia honey. Bake at 180°C for several minutes until golden. Cool and divide into smaller portions.

Pumpkin mousse:

Take frozen pumpkin purée, cook and add orange reduction; add salt to taste and leave to cool.

Boil red wine with sugar; add cherries. Thicken the sauce with potato starch.

Roast the pine nuts.

Place all ingredients on a plate and sprinkle with vinaigrette sauce.

Serve as demonstrated.