Goat's Cheese Pearls
Goat's-cheese-and-milk pearls set with Instangel and shaped by dripping into frozen sunflower oil, created by chef Jonnie Boer of Librije's Atelier.
⏱️ Prep: 25 min🍳 Cook: 5 min
Nutrition
per per 300 g portion50
Calories
2g
Protein
1g
Carbs
4g
Fat
Ingredients
| 100 g | Milk |
| 100 g | Goat's cheese |
| 17 g | Instangel |
| as needed | Sunflower oil from the freezer |
| as needed | Salt and pepper |
Instructions
- Bring the milk to the boil, remove from the heat, and add the goat's cheese.
- Once the cheese has dissolved, add the Instangel while stirring with a whisk.
- Season with salt and pepper.
- Pass the mixture through a sieve and pour into a squeeze bottle.
- Take the sunflower oil from the freezer and drip in drops of the mixture.
- Scoop the pearls from the oil with a sieve; continue until the mixture is finished.
- Refrigerate the pearls until use.
Serving suggestions
- With courgette, green asparagus, and raw ham.
- With cucumber, apple, dill, and fennel.