Goat Milk Pannacotta

Finely chop the onion, blanch in boiling water for about 2 minutes, then rinse in cold water.

Bring the cream to the boil with the goat’s milk and set aside. Leave the red pepper and the well-drained onion to infuse for about 10 minutes.

Dissolve the gelatine soaked in cold water and squeezed well in the milk-upper mixture, season with salt and pepper, pour in and put in the fridge for several hours.

Cut off the ends of the fennel with the green and take out the stalk. Chop the onions and sauté in olive oil with the fennel cuttings. Briefly fry the cumin and deglaze with white wine. Pour in stock and simmer over medium heat for about 15 minutes.

Cut puff pastry squares of 15 cm side length and cover with slices of bacon. Cut tomatoes into small pieces and puree. Hang in a kitchen towel over a bowl and let drain overnight.

Boil down tomato juice to about 150 ml, add cream and continue to boil down to about 250 ml of liquid, remove from heat and let dried tomatoes steep in it for about 20 minutes.

For the salad, cut onion into thin rings and apples into thin slices. Stir vinegar, oil, apple juice, salt and pepper to make a marinade. Mix in cashews, not too finely chopped, and marinate the Vogerl lettuce, apple slices and onion with it.

Turn out the goat’s milk pannacotta and serve garnished with salad.

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