John Myers
Ingredients for 4 servings:
- 2 sheets of gelatin
- 1 shallot(s), finely diced
- 1 garlic clove(s), finely diced
- some butter, for sautéing
- 2 stalks of thyme
- 1 stalk rosemary (small)
- 125 g double cream cheese
- 150 g sour cream, firm
- 125 g sheep’s cheese
- pepper
- Cayenne pepper
- basil
- Thyme
- rosemary
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
summer starter, snack or side dish to grilled / pan-fried dishes
Soak the gelatin in cold water. Sauté the shallot and garlic in a little butter. Strip the thyme leaves and rosemary needles from the stems and chop finely. Crumble the feta cheese into small pieces and mash with a fork. Mix the cream cheese, sour cream, shallot, garlic, and feta cheese, and season with pepper and cayenne pepper. Squeeze out the gelatin, dissolve it in a small saucepan over low heat, and stir into the cheese mixture. Divide the mixture between four 100 ml molds and chill for at least three hours. Briefly dip the molds containing the mousse in hot water. Loosen the edges with a knife and turn each one out onto a plate. Serve with fresh sun-dried tomatoes marinated in oil, mild and hot chili peppers, olives, spring onions, and flatbread, baguette, or ciabatta.
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