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Radish and Fresh Goat's Cheese Verrines
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- 160 - 180 g red radishes, with leaves
- 5 pinches salt, or to taste
- 220 g whipping cream
- 120 g milk
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- 2 pinches ground black pepper, or to taste
- 2 g agar-agar
- 100 g soft goat's cheese
- 50 g Greek yoghurt
- per 1 portion
- 724 kJ / 173 kcal
- 4 g
- 4 g
- 15 g
- Saturated fat
- 9 g
- 1 g
- 610 mg
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