Frischkäsepralinen auf Blattsalaten                                                                                  für 5 Portionen                                                                                                       

             3,00 Blatt                 Blattgelatine                                                                            

             0,12 Liter                 Schlagobers                                                                              

             0,15 Kilo                  Frischkäse NATUR ,z.B. Philadelphia                                      

             0,12 Kilo                  Topfen mager                                                                           

             1,00 Stück               Knoblauchzehe frisch                                                              

             0,03 Liter                 Zitronensaft (zum Auflösen der Gelatine)                             

                                            Salz, Pfeffer, Öl                                                                         

                                            Zum Wälzen:                                                                

             0,05 Kilo                  Kürbiskerne                                                                              

                                            fein gehackt / oder Sesam                                                       

                                            Salat:                                                                          

             0,50 Stück               Blattsalat nach Wunsch                                                          

             1,00 Stück               Karotte                                                                                     

                                            Marinade:                                                                    

                                             Kürbiskernöl + Salz, Honig, Essig, Olivenöl                             

             0,50 Packung          Kresse                                                                                                                                                                               

                                            Zubereitung

                                            - Frischkäse mit Topfen, Knoblauch, Salz und Pfeffer verrühren                                                

                                            - Gelatine einarbeiten                                                             

                                            - Obers schlagen und unterheben                                          

                                            - Masse kaltstellen                                                                   

                                            - Salat vorbereiten, Marinade herstellen                               

                                            - aus der Käsemasse kleine Kugerl formen und in Kürbiskernen od. dgl. wälzen                                                                                                                 

                                            - Salat mit Frischkäsepralinen und Kräutern anrichten und garnieren