Home > Recipes & Trends > Warm Goats Cheese Fondant, Honey Marinated Pomegranate and Pecan
  • Serves: 4


    • Equipment

    • 1 piping bag and nozzle

    • 4 souffle moulds or circle cutters

    • 1 electric whisk (optional)

    • Goats Cheese Fondant

    • 300g Cricket St Thomas Goats Cheese 1.1kg (with rind)

    • 20g corn flour

    • 40g plain flour

    • 1 egg

    • 1 egg yolk

    • 130ml double cream

    • Marinated pomegrante

    • 150ml apple juice

    • 75ml white port

    • 60ml white wine vinegar

    • 1 pomegrante

    • 25ml olive oil

    • pinch of salt

    • pinch of sugar

    • Garnish

    • 50g roasted pecans

    • red vein sorrel and celery cress

    • micro watercress

  • Method

    • 1 Remove the rind from the Cricket St Thomas Goats Cheese then blend with both corn and plain flours in a bowl. Add the egg and egg yolk and mix well.

    • 2 Add the cream. Don’t over work the mixture once the cream has been added as the fondant mixture could easily split. Place the mixture straight into a piping bag with a piping nozzle.

    • 3 Cook the mixture for 5 mins at 180 C. (You can use a soufflé mould or a circle cutter. Line the moulds with baking paper if needed)

    • 4 Add the apple juice, port, vinegar into a pan. Reduce by half. Blend in the olive oil, sugar and salt and pour over the pomegranate.

    • 5 To plate, dress the leaves with the dressing from the marinade and add the roasted pecans. Add the cooked fondant to the plate. Spoon some dressed pomegranate, celery cress and micro watercress.

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