Olive oil (for greasing)
2/3 cup of water (160 ml)
2 envelopes of flavorless, colorless gelatin (24 g)
1 liter of fresh cream
2 goat cheeses (240 g), without rind, crumbled
1 tablespoon of poppy seed
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Olive oil (for greasing)
2/3 cup of water (160 ml)
2 envelopes of flavorless, colorless gelatin (24 g)
1 liter of fresh cream
2 goat cheeses (240 g), without rind, crumbled
1 tablespoon of poppy seed
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Grease a 5.5 cm x 11.5 cm x 24 cm English muffin tin with olive oil. Reserve
In a small refrigerator, combine water and gelatin, stirring with a fork
Let it hydrate for about 5 minutes
Heat the mixture over medium heat in a double boiler, stirring occasionally with a wooden spoon (approximately 3 minutes)
Remove from heat and reserve
In a medium saucepan, combine cream and cheese and cook over medium heat, stirring constantly, until the cheese melts (about 20 minutes)
Add poppy seed, salt, and black pepper and mix
Add reserved gelatin and stir until a homogeneous mixture is obtained
Transfer to prepared muffin tin, cover with plastic wrap and refrigerate until firm (about 2 hours)
Unmold onto a plate and serve
If desired, top with Cremona Mustard (see recipe following)
273 calories per slice
513 calories per slice with Cremona Mustard
