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Chilled stone fruits and whipped goat cheese
Ingredients
Whipped goat cheese:
- 120 grams heavy cream
- 50 grams fresh goat cheese
- 20 grams sugar or honey
- 2 grams lemon zest
Pignoli cookie:
- 95 grams almond paste
- 85 grams powdered/ icing sugar
- 22 grams egg white
- To taste, pine nuts
Chilled stone fruit:
- 150 grams fresh apricot, split in half, pit removed then sliced into 1/2 centimeter
- 150 grams fresh peaches, split in half, pit removed then sliced into 1/2 centimeter
- 20 grams fresh currants, dusted with sugar
- 20 grams fresh raspberry
- 480 milliliters lemon verbena consommé
Directions
Lemon verbena consommé:
- In a medium sized pot bring the water, sugar, vanilla bean, and raspberries to a boil. Once all of the sugar is dissolved remove from the head and add the verbena and mint. Cover with plastic wrap and allow the liquid to come to room temperature (about one hour). Add the lemon zest to the liquid and then strain the liquid with a fine mesh sieve. Serve chilled and reserve for up to three days.
Whipped goat cheese:
- Using a whisk combine the heavy cream, goat cheese, sugar, and lemon zest. Chill in the refrigerator until ready to use.
Pignoli cookie:
- Preheat the oven to 175° C and blend almond paste and icing sugar in food processor until broken down to a crumb consistency.
- Whip egg whites to soft peaks then combine egg whites into almond mixture and scoop equal amounts onto a baking tray.
- Top generously with pine nuts and bake at 175°C for 10-12 minutes until lightly golden brown.
To serve:
- In a medium sized bowl place three medium dots of the whipped goat cheese down. Artistically and gently lay the stone fruit and raspberries down on top of the goat cheese. Gently pour just enough of the consommé over the fruit to coat the bottom of the bowl. Serve with two cookies on the side. These can be sandwiched with the extra goat cheese or served on their own. Enjoy.
