CHÈVRE PANNACOTTA WITH CAVIAR TOPPING

A different, but very tasty and luxurious appetizer. Don't be afraid to spoil your dear guests and friends, next time you host a dinner party.
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Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Swedish
Servings 5

Ingredients
  

  • 2 gelatine sheets
  • 80 g Abba Caviar red mixed fish roe
  • 100 g chèvre cheese or e.g. Roqueford
  • 2 dl whipping cream
  • 2 radishes thinly sliced
  • Salt and pepper

Instructions
 

  • Place the gelatin sheets in cold water for about 5 minutes.
  • Cut off and remove the edges of the chèvre cheese. Then melt it with the cream in a saucepan.
  • Lift up the gelatin leaves and squeeze the water out of them. Add the gelatin leaves to the cheese mixture and stir (NOTE! the cheese mixture must not be warm - only slightly lukewarm - otherwise, the binding effect of the gelatine will disappear).
  • Add some salt and pepper to taste. Pour evenly into small glasses and place in the fridge for a about an hour before serving.
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