Ingredients

Method

• 1 cup clear apple juice
• 6 pieces pickled ginger
• 3 T ginger liquid from pickled ginger
• 1 T gelatine
• 1 T rose-water
• 2 Crottin cheeses

Method

Ingredients

Pour the apple juice into a small saucepan and scatter over the gelatine. Over a medium heat, allow the gelatine to melt, making sure it does not boil. Remove and cool.
Add the pickled ginger and rose-water. Line a small container with clingfilm. Pour the mixture into the container and place in the refrigerator to set.
Serve sliced with cheese in a chicory leaf or with crusty bread or crackers.

Per serving: 616kJ, 6.5g protein, 8.5g fat, 10.8g carbs