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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.
How to cook Salad with goat mousse and apple jelly
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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