Recipe for herb pot with greens, fresh cheese cream with mint and malt soil
This serving truly captures the essence of neurogastronomy. The presentation in the flowerpot and the edible soil manipulate the brain, creating doubt about whether it is actually edible.
The crispy vegetables combined with the soft cream and crunchy rye bread play well together in taste and sensory experience.
Servings: Portions
Herb pot with greens, fresh cheese cream with mint and malt soil
Ingredients
- 3 slices Rye Bread
- 18 gram Hazelnuts
- 2 gram Fennel Seeds
- 1 gram Malt Flour Can be omitted
- 250 gram Vegetables Young carrots, asparagus and elongated radishes with tops
- 200 gram Fresh Cheese
- 10 gram Dijon Mustard
- Lemon Juice
- 5 gram Powdered Sugar
- 0.5 bunch Mint
- 14 gram Olive Oil
- Coarse salt
- Pepper From grinder
Instructions
- Preheat the oven to 130 degrees Celsius (266 degrees Fahrenheit).
- Crumble the rye bread and place it in a food processor with hazelnuts, fennel seeds, and malt flour.
- Process until coarse crumbs form, then spread the mixture thinly onto a baking sheet lined with parchment paper.
- Bake until crisp, about 8-10 minutes, cool, and store in an airtight container to prevent it from becoming soft.
- Trim the bottoms off the carrots and radishes, leaving about 2 cm of the green tops intact.
- Snap the bottoms off the asparagus and cut them to the same length as the carrots.
- Mix fresh cheese with mustard, lemon juice, powdered sugar, olive oil, and mint chopped very finely.
- Season with salt and pepper, and place the cream in a piping bag.
- Pipe the pots half full with the cream, and sprinkle the malt soil over the top to completely cover it.
- Place the young vegetables with their tops upwards, and serve as a small appetizer or snack, optionally garnished with a few edible flowers for an extra botanical twist.