Lindemans

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Cracker with goat’s cheese, cream of goat’s cheese and a meringue of Old Gueuze Cuvée René

Cracker with goat’s cheese, cream of goat’s cheese and a meringue of Old Gueuze Cuvée René

Method

Cracker with goat’s cheese

  • Heat the milk, goat's cheese kappa, salt and pepper to 90°C and allow to cool.
  • Loosely whip the cold mixture into a cream and season.

Meringue Old Gueuze Cuvée René

  • Whisk the gueuze, egg white powder and sugar.
  • Pipe onto a baking mat.
  • Dry in a 90°C oven to make a meringue.

Dried herbs

  • Dry the herbs and grind them into a powder.

Serve everything together and pair with a glass of Old Gueuze Cuvée René if you wish. Enjoy!