Wash the spinach and sauté it in a pan with a little water. Transfer the sautéed spinach leaves to a bowl and add a tablespoon of Chavroux goat’s cheese Pyramid. Briefly blend with an immersion blender and refrigerate to cool.
Remove the remaining goat cheese from the pyramid and place it in a bowl. Wash the Chavroux packaging (pyramid), dry it thoroughly, and lightly grease it with olive oil.
Alternating layers of Chavroux goat’s cheese and spinach cream into the oiled pyramid are recommended.
Before serving, the decorated pyramid must be chilled in the refrigerator for at least 3 hours. To serve, unmold the pyramid and serve with radishes.
150g Chavroux Goat’s Cheese Pyramids
75g Spinach
Large bunch of Radish
1-2 tbps Olive Oil
PRODUCT
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Recipe Method
Wash the spinach and sauté it in a pan with a little water. Transfer the sautéed spinach leaves to a bowl and add a tablespoon of Chavroux goat’s cheese Pyramid. Briefly blend with an immersion blender and refrigerate to cool.
Remove the remaining goat cheese from the pyramid and place it in a bowl. Wash the Chavroux packaging (pyramid), dry it thoroughly, and lightly grease it with olive oil.
Alternating layers of Chavroux goat’s cheese and spinach cream into the oiled pyramid are recommended.
Before serving, the decorated pyramid must be chilled in the refrigerator for at least 3 hours. To serve, unmold the pyramid and serve with radishes.
