Dolmas

Name: Dolmas
Ingredients: 200 g Feta; 100 g Whole milk; 5 g Kitchen salt; 160 g Mascarpone; 200 g unsweetened whipped cream; 15 g Tuscan herbs; Sushi-su rice vinegar; Red pointed cabbage; Roasted eggplant puree; Dolmades (stuffed vine leaves); Sumac; Spicy Cups Asian Curry; Pomegranate powder

Fresh feta cream with sweet and sour red pointed cabbage, tender eggplant and dolmades in a crispy cup with a hint of sumac.

Bites, finger food, amuse-bouches... call it what you will. One thing is certain: this is how you start dinner in style.

Ingredients

200gFeta

100gWhole milk

5gKitchen salt

160gMascarpone

200gunsweetened whipped cream

15gTuscan herbs

Sushi-su rice vinegar

Red pointed cabbage

Roasted eggplant puree

Dolmades (stuffed vine leaves)

Sumac

Spicy Cups Asian Curry

Pomegranate powder

Preparation

Blend the feta with the milk as smooth as possible in the blender.
Add the mascarpone and salt and blend briefly until smooth.
Mix this with a whisk into the cream and herbs, place the mixture in a bowl, and chill for at least one hour.
Then whip the feta mixture to the desired thickness and transfer to a piping bag.

Cut the pointed cabbage into thin strips of about 2-3 mm thick using a mandoline.
Vacuum pack with enough sushi-su (about 300 grams per 300 grams of pointed cabbage), let marinate for at least 1 day.

Cut the dolmades into thin slices of about 5 mm.
Fill the spicy cup Asian curry with the components in this order: a base of smoked eggplant, a slice of dolmades, sweet and sour red pointed cabbage, and then the feta cream, sumac, and pomegranate powder.