Goat cheese cream tartlets

Ingredients

• 2 sheets white gelatin
• 200 g double cream cream cheese
• 200 g young soft goat cheese
• Salt
• freshly ground pepper
• 1 onion
• 1 bunch chervil
• 6 tbsp whipping cream

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. In a bowl combine cream cheese and goat cheese, stir until smooth, season with salt and pepper.

2. 2.

   Peel and finely dice the onion. Rinse chervil, pat dry, set aside a handful of leaves for garnish. Finely chop the remaining chervil. Warm the whipping cream. Squeeze out excess water from gelatin and dissolve it in the warm cream. Stir this into the cheese mixture. Add onion and chopped chervil, mix well, taste again.

3. 3.

   Line four small mold cups (about 100 ml capacity) with cling film. Pour the cheese filling into each cup and refrigerate for 1–2 hours.

4. 4.

   Remove the tartlets from the molds, peel off the cling film, place them on a plate, sprinkle with chervil leaves, and serve.