Cheese Boat

For the cheese boats, sift flour onto a work surface and make a well in the center. Pour in the cheese, salt, paprika and sour cream and mix with some of the flour to form a thick paste. Add the margarine on top and quickly knead all the ingredients into a smooth dough. Leave to rest for 2 hours. Roll out the dough to a thickness of about 3 mm, cut out pieces of dough in the shape of boats and place them on a baking tray lined with baking paper. Brush with beaten egg. Bake in the preheated oven at 190°C for about 9-12 minutes. For the cheese cream, mix milk and cornstarch and bring to a boil while stirring. Boil for 2-3 minutes. Stir in Parmesan and Gorgonzola. Once cooled, stir in the egg yolk, season with salt and nutmeg, and let cool. Beat the margarine until very fluffy and beat in the cream by the tablespoonful. Fill the cream into the boats using a piping bag with a hole nozzle, form a sail with a salt stick and a small corner of Emmental and garnish with decorative parsley and half a grape.

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