Burnt cream of goat's cream cheese with asparagus spears, strawberries, rocket and green pepper

Roasted goat's cheese cream:

Ingredients:

• 120 g goat's cream cheese
• 150 ml milk
• 150 ml cream
• 2 sprigs of thyme
• 20 g honey
• 4 egg yolks (size M)
• salt, pepper, brown sugar

Preparation:
Slowly bring the milk, cream and goat's cheese to the boil and then blend with a hand blender. Add the thyme and honey to the still hot mixture and leave to cool at room temperature for approx. 60 minutes before pouring through a sieve. Now stir the egg yolk into the goat's cheese mixture and season with salt and pepper. Fill into silicone molds or heat-resistant jars. Bake in the oven at 90°C - 95°C for approx. 25 minutes and test for doneness. Then leave to cool in the fridge. Briefly freeze the silicone molds to make it easier to remove the goat's cheese cream from the molds. Just before serving, sprinkle the cream with brown sugar and burn with a blowtorch.


Marinated asparagus:

Ingredients:

• 8 stalks of white, peeled and cooked asparagus
• Cold asparagus stock
• sherry vinegar
• rapeseed oil
• Salt, pepper and sugar
• chives

Preparation:
Cut the asparagus in half. Make a vinaigrette from the remaining ingredients and marinate the asparagus in it for a few hours.


Garnish:

• 8 strawberries
• rocket
• Green pepper
• 32 thin slices of baguette toasted in butter

We hope you enjoy cooking this dish and wish you bon appétit!