Ingredients for Goats Cheese Fondant
- 300g Cricket St Thomas Goat’s cheese
- 17g Corn flour
- 40g Plain flour
- 1x Egg
- 1 x Egg yolk
- 130g Double cream
Ingredients for Marinated pomegranate
- 150ml apple juice
- 75ml white port
- 60g white wine vinegar
- Pinch of salt
- 1 x Pomegranate
- 25g olive oil
- Micro watercress
- Pecan x50g roasted
- Red vein Sorrel & Celery Cress
Method for Goats Cheese Fondant:
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
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.
Method for marinated pomegranate
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.
To plate, Dress the leaves with the dressing from the marinade. Add the cooked fondant to the plate. Spoon some dressed pomegranate and celery cress.