Goose custard cream mille feuille with mustard, sourdough and cucumber
Cut the strudel into 4 x 10 cm rectangles. Brush the top with melted butter, then place on a baking sheet lined with baking paper and bake in an oven preheated to 200 degrees, using the lower and upper heat settings, for about 10 minutes until golden brown.
Put the goose crackers in a food processor with the cucumber soup, oil, garlic, seeded mustard, salt, pepper, and grind until creamy. Remove to a bowl and mix in the chopped green spices. Cut the sourdough into 2 x 2 mm cubes and mix into the cracker cream. Fill our cream into a piping bag, then press onto the strudel sheet, place another sheet on top of that, and repeat this once more. Eat as much kovi ubi and crackers as you want and can fit in your stomach, or you might not run out…
