Sbrinz mousse in a basket with spring salad
Béatrice Meili, Kirchleerau (AG) – Swiss Tavolata
For 4 persons
PREPARATION: approx. 50 minutes
REFRIGERATE: approx. 30 minutes
BAKING: approx. 6 minutes
Mousse
– 50 g Sbrinz AOP, grated
– 100 g plain cream cheese
– a few thyme leaves
– 100 ml double cream, whipped until stiff
– Salt, pepper
Basket:
– 100 g Sbrinz AOP, freshly grated
– Baking parchment for the tray
Salad:
– 1 tbsp liquid honey
– 4 tbsp apple cider vinegar
– 2 tbsp olive oil
– 1 bunch parsley, chives, finely chopped
– Salt, pepper
– 250 g young vegetables (e. g., spring onions, red or white radishes, carrots), blanched
– a few sprigs of thyme
Preparation mousse:
Mix the Sbrinz AOP, cream cheese and thyme, carefully fold in the whipped cream, season, chill for 30 minutes.
Preparation basket:
Divide the Sbrinz AOP into 4 thin rounds of approx. 10 cm Ø each on the prepared baking trays. Bake for 4 to 6 minutes in the middle of an oven preheated to 200 °C. Remove, put over small bowls while still warm and allow to cool.
Preparation salad:
Mix honey and all ingredients up to and including herbs, season. Mix the sauce with the vegetables. Arrange the Sbrinz AOP baskets on plates, spoon the mousse into them, garnish with thyme and serve with the vegetable salad.
