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Goat’s cheese balls rolled and cream dip with Bao Zhong Impérial
Serves 4
|
Apetizer
Easy
15 min
Ingredients
Cream- 10 g of
- 200 g fresh goat’s cheese
- 10 cl full cream
- 6 carrots
- 1 chiogga beet
- 2 fennels bulbs
- 1 pinch fleur de sel
- 10 g of
- 120 g fresh goat’s cheese
Preparation
The cream
- Place the goat’s cheese in a small mixing bowl.
- Pour the cream and Bao Zhong tea leaves into the bowl.
- Beat quickly using a hand blender.
- Season with a pinch of fleur de sel. Place in the fridge.
- Peel and wash the carrots and beetroot.
- Wash the fennel bulbs.
- Cut into sticks and serve with the Bao Zhong dip.
The balls
Scoop out some fresh goat’s cheese (approx. 10 g) using a spoon. Roll into a small ball between the palms of your hands.Pour the tea leaves into a small plate. Make sure they are left whole. Roll the goat’s cheese balls in the leaves. Arrange them on a small plate and enjoy immediately.
Serving suggestion
The cream
Choose a bland goat’s cheese for this recipe, such as a Petit Billy. This will emphasise the Bao Zhong.
The balls
To maintain the crispy nature of the Bao Zhong leaves, roll the goat’s cheese balls in the leaves just before serving. You can also replace the goat’s cheese by feta, which goes very well with Bao Zhong.
Choose a bland goat’s cheese for this recipe, such as a Petit Billy. This will emphasise the Bao Zhong.
The balls
To maintain the crispy nature of the Bao Zhong leaves, roll the goat’s cheese balls in the leaves just before serving. You can also replace the goat’s cheese by feta, which goes very well with Bao Zhong.
