Goat cheese cappuccino with tarragon whipped cream
Ingredients: Yields 4 servings
From the fresh produce market:
2 sprigs of fresh tarragon
From the cheesemarket:
10cl single full cream
85g fresh goat cheese
From your larder:
Fleur de sel
- Wash and remove the tarragon leaves from the sprigs. Put them in a blender with 2 tbsp. of cream and blend finely. Add the remaining cream and season with salt and pepper.
- Filter this mixture through a sieve. Pour the mixture into a whipped cream maker and close tightly. Shake the whipped cream maker well and place it in the fridge for 2 hours.
- Melt the goat cheese in a heavy bottomed pan on low heat. Add the milk gradually, mixing it well with a whisk. Continue heating on a low flame until the milk with goat cheese is hot. Check the seasoning.
- Pour the goat cheese milk into cappuccino cups, 2/3 of the way up. Shake the whipped cream maker well and top the hot milk with a layer of tarragon whipped cream.
- Serve immediately.