Cucumber and pepper boat with feta cheese and chives mousse

Name: Cucumber and pepper boat with feta cheese and chives mousse
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Sheep's cheese; 200 g Buttermilk cream cheese (6 % fat); 100 g Whipped cream; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 Cucumber; 1 red pepper; 7-10 Tbsp Salad leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Sheep's cheese
200 g Buttermilk cream cheese (6 % fat)
100 g Whipped cream
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 Cucumber
1 red pepper
7-10 Tbsp Salad leaves

Directions

1
Finely mash the sheep's cheese with a fork, stir in the cream cheese and whipped cream. Wash the chives, dab dry and cut into rings. Put something aside for garnishing, stir the rest into the cheese mousse. Season to taste with salt and pepper. Wash and clean the cucumber, halve and core it once crosswise and once lengthwise.
2
Clean, wash and cut the bell peppers into 8 slices. Put the mousse into a piping bag with a perforated nozzle. Spray vegetables with it spirally. Sprinkle with chives. Garnish with salad