Cream of Goat Cheese in Parmesan Hips

For the goat cheese cream, mix the fresh goat cheese with heavy cream and tomato paste until smooth.

Mix in the chopped basil, season with salt and pepper, cover and chill briefly.

For the hips, mix the Parmesan cheese with the cornstarch. Heat a coated pan (Ø 16-18 cm) over medium-high heat.

Now thinly spread 2 tablespoons of the cheese mixture as a circle about 12 cm in diameter and let it melt. Carefully remove the Parmesan hippe from the pan, immediately invert it over an upside-down teacup, thereby forming the hippe in a roughly tulip-like shape. Let cool. Process remaining Parmesan mixture in same manner.

Place cheese cream in a piping bag fitted with a large star nozzle (star-shaped opening) and pipe (or spoon) into the hips.

Garnish the parmesan hips with basil leaves and grind pepper coarsely over them.

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