Cheese foam rolls with fresh herbs
Ingredients
| 12 piece(s) | Metal foam roll molds |
|---|---|
| 1 | roll of puff pastry |
| 2 | Egg yolk |
| 2 EL | milk |
| 60 g | Finely grated Emmental or Mondsee cheese made from hay milk |
| 400 g | Organic cream cheese |
|---|---|
| 80 g | sour cream |
| 1 EL | hemp oil |
| salt & pepper | |
| 2 EL | chopped herbs (parsley, chives, lemon balm, mint, chervil) |
| 1 pack | garden cress |
Preparation
Roll out the puff pastry and preheat the oven to 200 degrees top/bottom heat.
Cut the dough into 12 strips, each approximately 2-2,5 cm wide, and brush the left side of each strip with about 1 cm of egg yolk. (For low-fat dough, you can also brush the strips with oil or melted butter.)
Twist the strips of dough spirally onto the cream horn mold so that the brushed sides overlap. Brush the puff pastry rolls with egg yolk mixture and sprinkle with grated cheese.
Place the rolls seam-down on a baking sheet previously sprayed with cold water and let rest for 15 minutes.
Bake the sponge rolls for approximately 12-15 minutes, until golden brown. Then, while still warm, remove from the pan and let cool.
Combine the cream cheese, sour cream, and hemp oil, season with salt and pepper, and stir in the herbs. Add the herbs and fold them in loosely. Trim the garden cress and place it in a bowl.
Fill a piping bag with the cream. Using a nozzle that fits the opening of the cream roller, pipe the cream onto both ends of the roller. Press the ends of the roller into the cress.
