Recipes

Goat cheese salad with mango and extra virgin olive oil

Goat cheese salad with mango and extra virgin olive oil

INGREDIENTS FOR DICE CHEESECAKE:

350 g goat cheese
150 g cream
14 g of gellan gum
50 ml of Extra Virgin Olive Oil
200 g of mango puree
2 sheets of gelatin

INGREDIENTS FOR COOKIE Gingerbread:

80 ml of milk
50g butter
20 g of powdered spices
100 g almond flour
40 g flour
Salt c. s.

INGREDIENTS FOR SALAD:

baby mesclun
petals
germinated

INGREDIENTS FOR BITTER AND PICA Vinaigrette:

50 ml of vinegar Chardonnay
150 ml of Extra Virgin Olive Oil Sandúa Great Selection

ELABORATION PROCESS:

For the dice, first goat cheese will melt in a saucepan with 50 ml of Extra Virgin Olive Oil Sandúa Great Selection and cream. We crush all the termomix and put in the freezer, later to make squares.

On the other hand, we heat two sheets of gelatin and let cool in a square mold. Then we give them the bath gellan, mixing every 7 g of this product with 100 g of mango puree.

We took the cheese cubes freezer and give it a bath mango puree and gellan with a skewer. We let congeal and take yellow, which will give the point of sweetness contrasted with the bitter and spicy flavor of our oil.

For cookie, mix the ingredients and make a dough. We stretch it into thin slices to then cook them in the oven at 180th time for 18 minutes.

Finally, we make a vinaigrette with three parts of Extra Virgin Olive Oil a Chardonnay vinegar to dress the mesclun, sprouts and petals.

A FULL RECIPE COLOR, TASTE AND CONTRAST, as appetizing as TASTY.

 


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