Wild Garlic Cheese Cream

Finely chop the wild garlic. Crumble the blue cheese a little and mix with curd cheese and freshly ground black pepper – the quantity should be rather firm. Whip the whipped cream with the binding agent Biobin made from locust bean gum until stiff and fold into the cheese cream.

To serve, dip two tablespoons in cold water and use them to make dumplings. Serve the wild garlic cheese cream with leaf salad and toast for dinner. Or spread it on baguette slices. Garnish with flowers, a snack with wine or for a party buffet.

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