Cottage cheese quenelle

Lefteri Lazarou - Restaurant Topos - Elounda

At Topos, the restaurant of the Domes of Elounda, Michelin starred chef Lefteri Lazarou proposes innovative greek cuisine. Here is a recipe for a fresh and easy to prepare starter.

Ingredients serving 4

125 gr. cottage cheese
25 gr. Shallots, very fine chopped
5 gr. Garlic very fine chopped
5 gr. Chives very fine chopped
125 gr. Cream, double, soft peak
salt & pepper

Preparation

Place the cottage cheese mousseline in a bowl and let it rest for 24hrs

Add the shallots, garlic and herbs and gently fold in the whipped cream

Season to taste and serve refrigerated.