- Bavarois with goat's cheese and artichokes in a balsamic vinegar
dressing
- Bavaroise de chèvre frais au fond d'artichaut
- huile d'olive et vinaigre balsamique
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- Serve 2
- 100 g fresh goat's cheese
- 100 g whipped cream
- 3 artichoke hearts, sliced
- 1 red pepper, blanched
- salt and pepper
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- Delicately mix the goat's cheese with the cream, salt
and pepper.
- In a ramekin dish, form a circle with slices of
artichoke then cover with the cheese mixture and the red pepper.
- Decorate with 2 or 3 slices of artichoke.
- Serve on plate and decorate with a few drops of olive
oil and balsamic vinegar.
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- Accompany with a side salad, the same dressing and a
few chopped black olives.
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