For the fermented sheep’s milk yogurt with wild herb seed oil pesto, line small silicone molds or any mold (small cups) with cling film and pre-chill in the freezer. Mix yogurt and gin with a pinch each of salt and sugar until smooth. Then whip the egg whites and whipped cream until stiff. Then fold the whipped cream into the yogurt mixture and finally carefully fold in the beaten egg whites. Pour the mixture into the pre-cooled ramekins and freeze in the freezer for at least half a day.
Briefly wash the herbs in cold water and then dry them with the help of a kitchen roll. Put herbs, pumpkin seeds, pumpkin seed oil and some salt in a blender or cutter and blend until the wild herbs are really fine, takes about 20 seconds.
Roll out homemade or ready-made strudel dough on a baking sheet, brush with egg and sprinkle with chopped pumpkin seeds. Bake the dough for about 6 minutes in a preheated oven at 180 °C until golden brown, then break into irregular 4-5 cm crackers.
Finely slice the radishes, place them in a circle on a plate and drizzle with lemon juice. Place the iced sheep’s milk yogurt in the center of the radish carpaccio and let it thaw for about 5 minutes. Arrange the pesto in four small mounds around the yogurt and finish by decorating with wild herb flowers. Finally, place a piece of pumpkin seed cracker on the side of the iced sheep’s milk yogurt with wild herb seeds.
Preparation Tip:
The pinch of sugar lifts the taste. Alcohol lowers the freezing point of the mass and this softens our iced sheep's milk yogurt with wild herb seed oil pesto.
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