"Neither of us have been to school for a very long time! We had a fabulous time. We have learnt new things and recipes whilst having a very enjoyable time. Thank you Maynard & Benedict for your patience and your humour. We look forward to the book! Best wishes for the future."
Dawn & John
March 2008
Walnut Grove Recipes
Goats Cheese Panacotta
Serves 6
- 60ml double cream
- 90ml milk
- 60ml crème fraîche
- 125g fresh goats cheese
- 3 leaves gelatin
- Garnish
- 1 apple
- 50g fresh walnuts
- 1tbsp honey
- 5 tbs olive oil
- 2 tbs vinegar
- seasoning to taste
Method
1. In a heavy based saucepan bring the milk to the boil then add the crème fraîche, cream and goats cheese.
2. Put the gelatine leaves in a bowl of cold water to soften, then add to the warm goats cheese mixture, whisking all the time until dissolved.
3. Season to taste with salt & pepper, then strain the mixture through a sieve, pour into dariol moulds and place in the fridge until set.
4. When the panacotta is set, dip the mould into hot water for a couple of seconds, turn upside down over your hand until it is released into your hand, then place in the center of the plate.
5. Garnish with strips of apple, walnuts and light herbs then drizzle with the mixture of honey, vinegar and olive oil.
Serving Suggestions
This is a nice fresh light starter.
Advanced Preparation
Can be made up to two days in advance, prepare the garnish to order.
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