Family Best Time >> Food

Mini charlotte of pink radishes, fresh cheese with fine herbs, raspberry vinaigrette


Ingredients:4 people
  • Long pink radishes
    2 bunches
  • Fresh goat cheese
    150 g
  • Roquefort
    150g
  • Feta
    150 g
  • Liquid cream
    15 cl
  • Butter
    120g
  • Shallot
    1
  • Flat parsley
    Chervil, chives
  • Salt, ground pepper
    QS
  • Grey miniature
  • Tomato coulis
  • Red wine vinegar
    15 cl
  • Raspberry vinegar
    15 cl
  • Sunflower oil
    60 cl


Preparation:
  • Preparation time:35 minutes


  • Put all the cheeses cut into pieces in the bowl of the mixer with the softened butter and a tablespoon of cream. Purée.
  • Wash the herbs, wring them out and pat them dry.
  • Peel the shallot and finely chop it with the herbs, add them to the cheese preparation, add the crushed maniguette, salt and pepper. Keep cold.
  • Whip the cream until stiff and gently fold in the cheese mixture
  • Wash the radishes, hull them and cut them into strips lengthwise.
  • Line 4 ramekins with plastic wrap, line them with pink radishes, colored side out and fill them with this preparation, leave to set in the refrigerator for a minimum of 3 hours.
  • Prepare the vinaigrette and the tomato coulis
  • Turn out the charlottes on plates, surround with the vinaigrette and streak with tomato coulis.
  • Garnish with a few flat-leaf parsley leaves and herb stalks.