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.