| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 4 |
|
100 g crumbly goats' cheese |
| 170 |
g |
Walnuts; roasted and chopped |
|
|
A little salad to garnish |
| 1/2 |
l |
Muscat de Beaume de Venis |
| 75 |
ml |
Water |
| 1 |
tb |
Caster sugar |
| 4 |
|
Leaves gelatine |
| 18 |
|
Green seedless grapes |
INSTRUCTIONS
JELLIES
NB: jellies should be made the day before and the goats' cheeses are also
best prepared the day before and chilled in the fridge. Soak the gelatine
leaves in cold water for 2-3 minutes. Dissolve the caster sugar in the
water and bring to the boil to make a syrup. Mix the hot syrup with the
wine in a bowl or jug. The liquid should be warm.
Squeeze the leaves of gelatine to take out the water and add to the warm
wine. Stir to dissolve thoroughly.
Cut the grapes in half and drop into 6 small ramekin dishes. Pour over the
jelly and leave in the fridge to set overnight. Dip the base briefly in hot
water to unmould the jellies.
Toasted walnut goats' cheese:
Divide cheeses into 6 and reshape into rounds. Chop the roasted walnuts
fairly finely. Cut the cheese in nuts pressing them into surface. Set on a
plate. Drizzle with walnut oil. Chill until required (at least 1 hour).
Heat a griddle and drizzle with olive oil and walnut oil mixed. Cook
cheeses until brown and crisp. Turn and cook the other side. Pop under a
warm grill until cheese is just beginning to melt.
Serve with muscat jelly and a little dressed salad as a garnish.
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