Cheese chantilly: the recipe
Do you remember the chocolate chantilly? Well, as a matter of fact, you can realize even savory chantilly! I just made a cheese chantilly: a decadent creamy foam that can be the final fine touch on your New Year Eve canape'.
Cheese chantilly
- 100 g of fresh cream (32-35% in fats)
- 100 g of goat cheese
- A pinch of marjoram or thyme
Place the cheese in a large bowl. Bring the cream to boil and pour it on the cheese. Stir vigorously and add the herbs. At this point you should have a smooth cream. Cover it and place it in the fridge for about 5 min. Remove the cream from the fridge and beat it with an electrical whisker. Use the cream right away. You can store it in the fridge for 2 days, but the formation of lipid crystals will make it thick (as you can see from my pics :P).