ingredients

1 brick of 2 dl of light fluid cream
puff pastry
200 g fresh goat cheese
pepper
30 sprigs of chives
40 g crushed pistachios

Steps

STEP 1

Place 30 min in the freezer 1 brick of 2 dl of light fluid cream. Preheat the oven to 200 ° C (item 6). Place on a nonstick plate 4 squares (13 x 13 cm) very cold puff pastry (Croustipaste). Wet the round of milk on 2 cm. Prick abundantly the remaining area with a large needle. Bake 8-10 min. Exit the oven, immediately press the center to dig it.

2ND STEP

Pour the very cold cream into a small bowl placed in a large salad bowl filled with ice cubes. Whisk for about 5 minutes with an electric whisk to obtain a fairly firm mousse. Crush with the fork 200 g of fresh goat cheese (Petit Billy ...), pepper. Mist gently with the mousse, turning from bottom to top.

STEP 3

To serve: spread the mousse on the cushions, sow 30 chives chopped chives, 40 g crushed pistachios, cover with mesclun (young shoots).

tips

At the market. We used Elle & Vire Extra Light Cream 3%: unlike some other very light creams, it allows to obtain a good foam.