Qualité Hérault

For 4 :

Goat’s cheese froth :

• 2 fresh goat’s cheeses (170g),
• 250g full fat milk,
• 1 leaf of gelatine,
• Salt, pepper.

Rocket gazpacho :

• 350g rocket,
• 8 anchovy filets,
• 10g capers,
• 200g chicken stock,
• 20g olive oil.
• 1 slice dried bacon.

PREPARATION :

Goat’s cheese froth :

1. Put the gelatine to soften in cold water,
2. Run the cheese and milk in the blender and season,
3. Drain the gelatine, melt it in the microwave and mix into the other ingredients,
4. Put in a siphon and fit on a gas cartridge.

Rocket gazpacho :

1. Scald the rocket in boiling salted water,
2. Refresh with iced water,
3. Drain and squeeze the leaves to get rid of the water,
4. Run the rocket, anchovies, capers and stock in a blender, adding the olive oil in a thin stream,
5. Adjust the seasoning.

Pour the gazpacho into a glass and top with the froth, a slice of bacon, a pinch of Espelette pimento and a leaf of rocket.