My grandmother often had apricots at home and her cooking was never complicated nor troubled. The following delicacy, that I’m going to share with you, is made with inspiration from my grandmother Gunborg; and those kind of trolls who got painted by John Bauer.
It all started with troll mousse (a classic swedish dish made out of whipped egg whites and jam). To spoil the whole story: the apricots did not make it. They were more of a time demanding bottleneck because of the repeating, mouth itching, sickly sweetness. Don’t get me wrong – I love apricots! It was just that the dish didn’t feel complete. Apricots and goat cheese? Since the troll mousse was so fluffy and light – a texture contrast had to be developed. To make a troll friendly component that would reduce (and complexify) the troll mousse; I followed a swedish “biskvi” recipe and changed half of the almond paste with goat cheese. And, there it was: 50 grams of almond paste, 50 grams of goat cheese, 40 grams of sugar and one egg white. Squeezed together; rolled, as a true troll would have; and baked at 190 degrees celsius until golden brown. The troll mousse was not needed anymore.