Salad with goat mousse and apple jelly

Description

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.

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.