Broccoli, Goat cheese, Apple jelly, Goat cheese salad, Salad with cheese, Salad with celery, Salads

Salad with goat mousse and apple jelly

This salad was invented by accident. Chef Vyacheslav Kazakov prepared it purely out of a sense of contradiction, and as a result, absolutely everyone liked the dish. It's time for you to appreciate it.

Ingredients

Servings 4
  • 1 small head of broccoli
  • 2 medium cucumbers
  • 2 stalk celery
  • salt to taste
  • 100 g goat curd
  • 100 g soft cream cheese
  • 1 large bunch of tarragon
  • 50-70 ml extra virgin olive oil
  • 1 tomato
  • 5 g sheet gelatin
  • 100 ml freshly squeezed apple juice

Cooking

Step 1

For apple jelly, soak sheet gelatin in cold water for 10 minutes. Strain freshly squeezed apple juice through cheesecloth, bring to a boil, add squeezed gelatin, cook until dissolved. Cool down, let it cool down.

Step 2

For tomato water, puree the tomato with a blender, put it in a colander lined with gauze and collect the drained liquid (do not squeeze the pulp!).

Step 3

For the mousse, beat the goat cheese and soft cream cheese until fluffy.

Step 4

For the pesto, remove the stems from the bunch of tarragon, put in a glass of an immersion blender, salt and beat until smooth, gradually adding olive oil.

Step 5

Separate half of a small head of broccoli into florets and blanch in salted, low-boiling water for 3 minutes. Transfer to ice water, dry, put in a bowl.

Step 6

Cut cucumbers and celery stalks into small cubes.

Step 7

Mix all the vegetables, season with pesto, arrange on plates. Top with cheese mousse, thin slices of radish and pieces of apple jelly through a pastry bag. Drizzle with tomato water and sprinkle with chopped green and purple basil.

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