Algund goat’s cream cheese with raspberries and wood honey with rosemary ice creams
Recipe of the region Algund
Ingredients
Goat’s cream cheese
50 g Algund fresh goat cheese
50 g mascarpone
60 g egg white
100 g cream
Salt, pepper, nutmeg
Salted short pastry biscuits
100 g butter
50 g sugar
20 g milk
1 egg
180 g flour
Salt
Rosemary ice cream
100 g cream
125g milk
45 g sugar
15 g glucose
40 g egg yolk pasteurised
1 pinch salt, vanilla pod
Preparing the goat’s cream cheese
Use a hand blender to mix everything to a creamy mixture and season with salt, pepper and nutmeg. Place in oven at 80 degrees for 40 minutes to set, then whisk again until creamy.
Salted short pastry biscuits
Put the flour in a bowl. Cut the butter into cubes, add the milk, sugar, egg and salt and quickly form into a dough using your hands. Wrap in clingfilm and leave in the fridge for 30 minutes. Roll out to a thickness of 4 cm and coat with milk. Bake in the oven at 165 degrees (circulating air) for 13 minutes until golden yellow.
Rosemary ice cream
Bring the cream, milk, glucose, sugar and vanilla to the boil. Then add the egg yolk and heat it to 80 degrees (until it has thickened). Add 30 g of the rosemary needles to the mixture and leave in the fridge for 2 hours. Then sieve the mixture and freeze in an ice cream machine.
Recipe of the region Algund »
Warm up the wild honey. Wash and dry the raspberries.
To serve: put the salted short pastry biscuits on a plate. Place the raspberries and goat’s cream cheese on top to form a small pyramid. Add the warm honey to the plate using a spoon and place the rosemary ice cream next to it.
Recipe from Alois Haller
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