(you will need to make this in advance to allow it to set)
1 round of Fairview chevin goat’s cheese - 1 tub of pouring cream - 3 sheets of leaf gelatine - a little milk - freshly ground black or pink pepper - sea salt Optional: 2 T small ½cm cubes of fresh celery - 2 finely chopped pepperdrops
Put the cream and the cheese into a small pan and heat gently till the cheese melts into the cream. Do NOT boil. If it is very thick, add a little milk. It should coat the back of a spoon. As soon as it has melted, remove from the heat and add the flavourings. Soak the leaf gelatine in cold water for just a few minutes till it softens, remove, shake off any water and put into the pan with the warm cream cheese mixture. Stir until the gelatine dissolves completely. If you like a bit of texture, stir in the celery and the pepperdrops. Pour into a square dish (approx 16 cm) and put into the fridge to set. Cut into single portion squares and serve as a starter with melba toast. Decorate your plate with rocket and watercress, a drizzle of a nut oil and a drizzle of Orange Zest balsamic reduction. You could add a segment or two of orange or another fruit. You could also serve in individual ramekins
© John & Lynne Ford, Adamastor & Bacchus 2018
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