Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cream cheese balls
Dressing
Salad
How it's done
Cream cheese balls
Place the chives, sesame seeds and blossom on three separate plates. Shape the cream cheese into approx. 15 little balls, roll 5 cream cheese balls in each, press down gently, cover and chill.
Dressing
Heat the oil in a small pan. Sauté the shallot for approx. 5 mins. Add the raspberries, balsamic and oil, season. Puree the raspberries until smooth, pass through a sieve, stir in the mustard.
Salad
Serve the lettuce and raspberries with the cream cheese balls. Sprinkle with sunflower seeds, drizzle the dressing over the top.
| Note: | The cream cheese must be very cold when shaping it into balls. |
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