Strain the cream cheese through a sieve. Stir with a little whipped cream until smooth. Season with pepper and salt. Whip the rest of the whipped cream until stiff. Soak the gelatine in cold water, warm it up with a little whipped cream and add it to the goat cheese. Stir well. Add the whipped cream. Pick out wild garlic leaves in detail, rinse and cut into small pieces. Fold into the cream. Put the finished cream in a mold and stiffen in the refrigerator.
Cut raw new potatoes into slices and roast in olive oil until golden brown.
To serve, dip EL in hot water and arrange wild garlic cream on the plate with a little bit of leaf salad.
Add potato slices and bring to the table on the spot.
Tip: Always use aromatic spices to enhance your dishes!