Serves

2

Ingredients

300g yellow chard • 150ml ewe’s milk cream • 2 fresh goat’s cheese • 50g pine nuts • 1 apple • 4 basil leaves • 4 fresh pennyroyal leaves • Flor de sal to taste • 4 gelatine sheets • 4g agar-agar

Method

Film of yellow chard
Blanch the yellow chard • Rinse in cold water • Save the blanching water, and the chard for later.  Wet the yellow chard with a little of the saved water • Strain off the cooking liquid through a cone shaped strainer • Separate the yellow chard removed from the fine mesh • Boil the blanching water and add the gelatine sheets and agar-agar (4g of agar-agar for 2 sheets of gelatine and 600ml water) • Remove from the heat and add a little water • Roll out the yellow chard blanching water gelatine on a tray until you form a thin film • Store in the fridge • Cut the gelatine into small circles

Goat’s Cheese Mousse
Boil the ewe’s milk cream • Add gelatine • Mix the cream with the fresh goat’s cheese • Strain through a cone strainer • Store in the fridge.

Presentation
Place the goat’s cheese mousse in the centre of the plate • Place the film of yellow chard on top • Season with flor de sal • Decorated with pennyroyal and basil leaves, small cubes of apples and pine nuts