Apple Salad in a Cheese Basket

Ingredients

Cheese 200 g

Apple 1

100 ml 10% Cream

Flour 10 g

Olive Oil 10 ml

Salt 1 tsp

Marjoram 1 tsp

Garlic 2 cloves

Parsley



First, we need to make a cheese basket. Grate half the cheese on a coarse grater. Place in a small frying pan, spread it over the bottom, and place on the stove. Fry until melted and lightly browned. The key is for the cheese to set like a pancake, so it can be easily lifted and transferred to the pan. Fry for 3-5 minutes.



Then, carefully lift it with a spatula and transfer it to the glass-shaped pan. You can use any bowl you like, for example, a deep, but not too large, round salad bowl or a muffin tin. Press the edges tightly and let cool completely.

Pour the cream into a suitable bowl. Finely chop the marjoram, and finely chop or press 1 clove of garlic. Combine the herbs and garlic with the cream, and bring the cream to a boil. Meanwhile, whisk the flour and olive oil until smooth. As soon as the cream begins to boil, add the flour and butter and cook, stirring constantly, until thickened. Stir constantly to avoid lumps.

Cut the remaining cheese into cubes, and the apple in the same way. Press the second clove of garlic or finely chop it. Season with salt, season with the dressing, and toss. Arrange the salad in the cooled tartlet, garnish with grated cheese and parsley.

 Bon appétit!