Warm Goats cheese Fondant, Honey Marinated Pomegranate, and Pecan
This elegant dish pairs the rich creaminess of a warm Goat's Cheese Fondant with the sweet, tangy burst of honey-marinated pomegranate and the crunch of roasted pecans. Balanced with fresh, peppery leaves and vibrant cress, it's a perfect starter that feels luxurious yet refreshingly light. Serves 4
Ingredients
- 300g Cricket St Thomas Goat's cheese
- 17g Corn flour
- 40g Plain flour
- 1x Egg
- 1x Egg yolk
- 130g Double cream
- 150ml Apple juice
- 75ml White port
- 60g White wine vinegar
- Pinch of salt
- 1x Pomegranate
- 25g Olive oil
- Micro watercress
- x50g Pecan roasted
- Red vein Sorrel & Celery Cress
Instructions
Step 1:
Blend the Cricket
Blend the Cricket St Thomas Goat's cheese and flours together until a crumb, add egg and egg yolk. Then the cream. Don't over work once added the cream as will spilt
Step 2:
Preparing and Baking
Place straight into a piping bag. Use a soufflé mould, or a circle cutter. Line the moulds with baking paper if needed Weigh at 35g, cook for 5mins @180c.
Time required: 5 minutes
YOU WILL NEED
