Fresh yoghurt-cheese timbale with crunchy salad
Refresh your palate with this Fresh Yoghurt-Cheese Timbale! Creamy yoghurt with rich Roquefort cheese balanced by a crunchy marinated salad and walnuts – it’s light, tangy, and so satisfying. Perfect for a gourmet twist on a summer salad!
Ingredients for 4 servings:
- 6 leaves of white gelatine (alternatively 9 g powder gelatine)
- 3 lettuce hearts (or 1 small butterhead lettuce)
- 100 g mould-ripened cheese (e.g. Roquefort)
- 4 tbsp crème fraîche
- 500 g low-fat yoghurt
Preparation
- Soften the gelatine leaves in cold water for 5 minutes (alternatively, prepare the powder gelatine according to the instructions on the pack). Pick, clean, rinse, and dry the lettuce hearts. Halve one of the lettuce hearts and cut it into very fine strips. Cover the remaining lettuce and place it somewhere cool.
- Crush the mould-ripened cheese with a fork and gradually blend with the crème fraîche and yoghurt. Season with salt and pepper. Dissolve the gelatine at medium heat while dripping wet. Add 2-3 tbsp of the yoghurt-cheese mixture, blend and then quickly mix in the rest of the yoghurt-cheese mass. Rinse 4 ramekins (ca. 175-200 ml) with cold water and fill with the yoghurt-cheese mixture, including the salad strips in the layers. Place in the refrigerator for 2-3 hours.
- Remove the remaining leaves from the lettuce hearts. Mix the vinegar with salt, pepper and oil. Marinate the lettuce leaves in the dressing.
- Dip the ramekins in hot water for about 1 minute, then turn out the yoghurt-cheese timbale onto plates. Garnish with walnuts. Place the marinated lettuce leaves around the timbale.