Cheese Egg in Green Nest

Remove the cheese and the butter from the refrigerator one hour before preparation. Remove the rind from the Gorgonzola and mash it finely with a fork.

Fold in the softened butter first, then the curd. Grate the hard cheese and mix it into the cheese cream.

Spread the Easter egg with cling film so that it overhangs a bit at the edges. Smooth out the foil so that there are as few folds as possible.

Pour in the cheese cream, pressing firmly in layers so that there are no gaps. Smooth the top and fold the foil over it. Place in the refrigerator for one night.

A day later, invert the egg onto a plate. Remove the foil and smooth the surface with a kitchen knife.

Later decorate to taste. E.g. with turmeric or possibly paprika. To do this, put the powder in a pepper shaker and sprinkle it on the egg or possibly with whole or possibly chopped nuts, pistachios etc. Sprinkle.

Clean, rinse and spin dry the salad ingredients. Now coarsely chop. The Vogerlalat whole. Mix with juice of one lemon and oil and place around the cheese egg as a nest. Sprinkle the flowers on top.

Instead of one large egg, you can also form several small eggs.

This is best done with two tablespoons, which you always dip in hot water.

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