2 unflavored gelatin envelopes and 0 flavor
1 cup of cold water
2 cups of fresh whipped cream
250 grams of crumbled goat cheese
Salt and black pepper to taste
Carambola sauce
3 cups of water
1 1/2 cups of sugar
2 tablespoons of mustard in grains
1 pimenta-do-reino pepper without seeds, chopped
1 sliced carambola
Accompaniment
Baking form for an English cake with a diameter of 10 inches and 22 cm greased with oil
2 unflavored gelatin envelopes and 0 flavor
1 cup of cold water
2 cups of fresh whipped cream
250 grams of crumbled goat cheese
Salt and black pepper to taste
Carambola sauce
3 cups of water
1 1/2 cups of sugar
2 tablespoons of mustard in grains
1 pimenta-do-reino pepper without seeds, chopped
1 sliced carambola
Accompaniment
Baking form for an English cake with a diameter of 10 inches and 22 cm greased with oil
1
Sprinkle the gelatin over four soup spoons of water and let it hydrate for five minutes
Join the remaining water and bring to a simmer in a double boiler until the gelatin dissolves. Reserve
2
In a saucepan, heat the whipped cream and goat cheese until the cheese melts
Season with salt and black pepper
Remove from heat and stir in the gelatin
Mix vigorously and pour the mixture into the greased baking form
Place it in the refrigerator for two hours
Carambola sauce
In a saucepan, combine water and sugar and bring to a simmer, stirring constantly, until the sugar dissolves
Add mustard in grains, black pepper, and stop stirring
Boil for 10 minutes or until the sauce thickens
Remove from heat and let it cool
Stir in the sliced carambola
Serve with the flan and, to accompany, a leafy salad
Prepare ahead
Yield - 8 servings
Calories - 372 per serving
Easy
