Finely grate the cheese. Dice the onion. Melt the Ländle butter and sauté the onions. Deglaze with white wine and let it reduce slightly, then pour in the vegetable stock and simmer gently.
Add the cheese and let it melt. Add the Ländle cream and mix everything finely.
Season to taste and pass through a fine sieve. Add 50 g of vegetarian gelatine to 1 liter of cheese stock, mix finely and bring to the boil while stirring constantly.
Pour into a plate, glass or a small baking sheet and let it set. Then cut out and serve.
Juice 2 pieces of each citrus fruit by hand. Peel the remaining citrus fruits and cut out the fillets and set aside. Juice the rest of the fruit as well.en.
Caramelize the sugar and deglaze with the juice until the sugar has dissolved. Add the vanilla pulp and let it steep. Add the coffee beans.
When the brew is cold, pour it in and mix it with a little pudding powder and water, thicken slightly. Add the citrus fruit fillets to the stock.
Wash and quarter the romaine hearts. Heat the olive oil in a pan and fry the romaine lettuce. When the salad is slightly colored, add the Ländle butter and season lightly with salt and pepper.