Greek snack with feta, dolmades & aubergine

Name: Greek snack with feta, dolmades & aubergine
Ingredients: 200 g Feta; Sushi Su rice vinegar; 100 g Whole milk; 5 g kitchen salt with iodine; 160 g Mascarpone; 200 g Unsweetened whipping cream 35%; 15 g Provençal herbs coarse pure organic; Red pointed cabbage; Spicy Cups Asian Curry; Roasted eggplant puree; Dolmades vine leaves stuffed with rice; Ground Sumac

Savory spicy cup with feta cream, smoked eggplant, a slice of dolmades, and sweet and sour pointed cabbage. Fresh, spicy, and rich in flavor.

Ingredients

200gFeta

100gWhole milk

5gkitchen salt with iodine

160gMascarpone

200gUnsweetened whipping cream 35%

15gProvençal herbs coarse pure organic

Sushi Su rice vinegar

Red pointed cabbage

Spicy Cups Asian Curry

Roasted eggplant puree

Dolmades vine leaves stuffed with rice

Ground Sumac

Preparation

Blend the feta with the milk until as smooth as possible.
Then add the mascarpone and salt and blend briefly until the mixture is smooth.
Mix this mixture with a whisk together with the cream and herbs, place in a bowl, and chill in the refrigerator for at least one hour.
Whip the feta mixture to the desired thickness and place in a piping bag.

Cut the pointed cabbage into thin strips of about 2-3 mm thick using a mandoline.
Vacuum seal with enough sushi-su (about 300 g per 300 g 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, slice of dolmades, feta cream, sumac, sweet and sour red pointed cabbage.