• Käserezept von Christian Kuchler, Espuma vom Alter Schweizer mit Ratatouille
  • Käsegenuss mit Espuma vom Alter Schweizer mit Ratatouille

Espuma & ratatouille

You no longer have to go to a gourmet restaurant to taste a wonderful espuma! This airy, lightweight foam made from «Alter Schweizer» cheese, lemon, and fine herbs is something you can make yourself, thanks to this recipe from Christian Kuchler. Espuma is a Spanish word meaning «foam». We serve our «Alter Schweizer» espuma with a delicious ratatouille.

Christian Kuchler

ingredients

serves 10

Espuma
500
ml
full-fat cream
125
g
“Alter Schweizer”, finely grated
0.5
dl
white wine
1
sprig of rosemary
1
sprig of thyme
1
clove of crushed garlic
0.5
lemon
salt, pepper, Piment d’Espelette, olive oil
Ratatouille
1
red chili, cut into small cubes
1
zucchini, cut into small cubes
1
eggplant, cut into small cubes
2
tbsp.
passata
0.5
bunch
basil, finely sliced
0.5
bunch
flat-leaf parsley, finely sliced
salt, pepper, balsamic vinegar
2
tbsp.
olive oil

Method 

 

Espuma:

Heat the cream with rosemary, thyme, and garlic, reducing it by half.

Add the white wine and mix in the grated cheese using a hand blender.

Season with lemon juice, salt, and pepper and pass through a fine sieve.

Next, pour the mixture into a Kisag whipper and keep warm in a bain marie/oven at 70°C.

 

Ratatouille:

Heat the olive oil in a frying pan, add the peppers, zucchini, and eggplant, and fry over a high heat. Add the tomato sauce, basil, and parsley and allow to simmer for around five minutes.

Season to taste.

Place the ratatouille in a deep dish or glass.

Add the espuma and garnish with a little Piment d’Espelette and olive oil.

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Cheese types used

  • Alter Schweizer

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