Goat tartar verrine

In a bowl, mash the goat cheese and add a little liquid cream so that the preparation is smooth but still thick.

Peel the apples, core them then cut them into very small dice, and reserve a few thin slices cut with a mandolin for decoration. Open the pomegranate and collect its seeds.

Rinse the chervil and chop it.

Emulsify the oil with the vinegar, Maestro spices, salt and pepper.

Add the cheese, the apple, 2 tablespoons of pomegranate seeds and the chopped chervil.

Mix and distribute the preparation in the verrines.

Decorate with a few pomegranate seeds and apple slices.