The Bold Alliance Of Goat Cheese And Candied Carrots
Thirty minutes flat to master a recipe that defies the codes of the traditional verrine. This gastronomic creation orchestrated by Bernhard Winkelmann for ANICAP transforms six simple ingredients into an accessible culinary feat. At the heart of this composition is a fresh goat cheese whipped cream, obtained through a bold emulsion technique: boiling liquid cream poured over 80g of cheese, whisked vigorously, then cooled before being whipped with an electric mixer.
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