Recipe of the Chef Grégory Corman
Plain goat’s cheese spread 140 g
Single cream 125g
Aniseed syrup 125g
Gelatine 2 leaves
Mint leaves 8
Lemon juice 1cl
Soak the gelatine in cold water.
Dice the apple into small regular cubes and add the lemon juice. Mix thoroughly.
Finely chop the mint and add to apples.
Heat the equivalent of 2 tablespoons of anise syrup. Add the softened and drained gelatine and whisk. Add the remaining syrup. Set aside.
Whip the cream (in a chilled bowl).
Add the goat’s cheese spread to this. Whisk well to a smooth texture. Finish by adding the fruit.
Pour into moulds of your choice and put in the fridge.
Serve with finely sliced apple strips and a little fruit coulis.