I'm not sure what inspired Janis to try this recipe - I would have looked at the ingredients and said never mind - but we are SO lucky and thankful that she did! This was devoured so fast I literally grabbed the last cracker on the plate and elbowed my way in to get a taste before it was gone. Get past the ingredients and try this - you will not regret it.Note: Janis changed the presentation from what the directions say - she flipped the bowl over to un-mold and served it over a layer of fig jam. Pretty and delish!
Ingredients:
- 1 envelope unflavored gelatin
- 3/4 cup plain greek yogurt
- 1/2 cup quark* (if not available, substitute 4 ounces ricotta cheese blended with 1 tablespoon sour cream)
- 2 ounces soft goat cheese
- 3 tablespoons fresh chives
- salt to taste
- freshly ground black pepper
- 3/4 cup heavy cream
- sweet pepper or cranberry chutney
- crackers or toasted french baguette
makes about 4 cups
Directions:
- Sprinkle gelatin over 1/2 cup water in a small saucepan; let stand 1 minute. Cooke 2 minutes over low heat, stirring until gelatin dissolves.
- Whisk together gelatin mixture, yogurt, quark and goat cheese in a large bowl. Stir in the chives. Season with salt and pepper.
- Beat cream in a separate chilled bowl until soft peaks form. Fold gently into cheese mixture. Cover and chill 3 hours. Serve with the chutney, crackers or toasted baguette.
*quark is a soft white cheese that comes in a container like sour cream or yogurt - see Janis's picture of the ingredients to get an idea of what to look for.
