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!
