Strawberry goat cheese cream with rosemary honey

Ingredients for 4 servings:

• 1 sheet of white gelatin
• 250 g strawberries
• 1 tbsp pepper, green, dried, not pickled!
• 4 tbsp sugar
• 200 ml cream
• 250 g goat’s cheese
• 150 g low-fat curd cheese
• 50 ml white wine
• 2 rosemary sprigs
• 100 g acacia honey
• 100 ml water

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 35 minutes

ingenious combination

Soak the gelatin in cold water, quarter the strawberries. Roast the peppercorns in a pan without fat for 30 seconds, then roughly crush them in a mortar and pestle. In a tall bowl, puree the strawberries with 1 tablespoon of sugar and 1/3 of the peppercorns using a food processor. Dissolve the gelatin while still wet over low heat and quickly mix with half of the strawberry puree. Pour into 4 250 ml glasses and chill for at least 45 minutes. Whip the cream with 1 tablespoon of sugar until stiff peaks form. Whip 1/3 of the peppercorns, the cream cheese, quark, the wine, and the remaining sugar with a mixer for 1 minute, then halve the mixture. Mix one half with the remaining strawberry puree and fill the glasses with the strawberry puree as a second layer. Chill. For the rosemary honey, simmer all ingredients uncovered for 10 minutes and then cool. Garnish the cream with the remaining pepper, rosemary, and rosemary honey.