Goat Cheese Sweets with Honey Balsamic Vinegar and Herb Sorbet

Herb sorbet

1. Boil the sugar and water to make syrup – when the sugar has dissolved, take it off the stove and let it cool down. Mix the cool syrup sugar with lemon juice and rum and season with a little sea salt. Roughly chop the basil leaves, strip the thyme leaves from the stem and then puree the herbs with the liquid. Now proceed according to the specifications of the ice machine to be used. (If necessary, parts of the ice machine must be frozen 24 hours in advance.)

Goat cheese candies

1. Peel thin slices from the zucchini with the vegetable peeler, working lengthways – the longer the slices, the easier it is to break in the goat cheese. Heat up a grill pan, brush with oil and fry the zucchini strips on both sides – do not burn. When the desired result is achieved, remove it from the pan and let it cool down. Sprinkle the goat cheese with ground orange peel (or 2-3 drops of orange juice – less is more) and roll it into the cold zucchini strips. The zucchini should absorb the entire cheese thaler and thus resemble a candy. Then chill – the aisle should not be waiting immediately. Warm the goat cheese in a preheated oven (convection oven) at approx. 60-70 degrees for approx. 15-20 minutes – your own taste counts here. The temperature is chosen so as to avoid unnecessary, additional tanning. Place a small ovenproof bowl with fruity olive oil and a sprig of thyme directly in the oven. If the sorbet has been stored in the freezer, take it out in good time.

Honey balsamic

1. Reduce the balsamic vinegar and rhubarb nectar in the pot to about 1/3 (reduce), stir in the agave honey and bring to the boil again and then remove from the stove. When the honey balsamic vinegar is a little cooler, pour it into a squeeze bottle and chill. Check the consistency in good time before serving. If it is not firm enough and there is a risk of it flowing on the plate, simply place it in the freezer – until the desired consistency is achieved.
2. Place the honey balsamic vinegar as dots on the left side of the plate and serve some cress next to it. Place the goat cheese candy in the middle of the plate and drip some of the flavored olive oil onto the goat cheese candy, and garnish with a few pink pepper berries. Now place the herb sorbet on the right and serve quickly.