This is a dish we served at the restaurant. I came up with the idea and The Washer Up translated it into reality. That’s what he does, he makes what goes on in my head happen. I have no concept of how difficult things are, I just know what I want. Thankfully he is very practical (unlike me) and incredibly patient (ditto). We are the perfect team.
You can serve this with any seasonal compote/jam. Cranberries would be nice especially for a Christmas starter/appetizer or snack. I chose to make a Fig & Orange Compote because that is what I am seeing while walking the dog at the moment. The last of the late season figs…..
And the first of the season’s oranges….
I actually still have a huge bag of figs in my freezer so I used up quite a few in this compote. It is flavoured with ginger and cinnamon too.
The brulee is really quick and simple to make. You mix equal parts goat’s cheese, cream cheese and creme fraiche, season it with garlic and fresh herbs then put it in a heatproof ramekin or dish. Refrigerate if possible to firm it up.
Sprinkle with a layer of brown sugar………..
Then you put it under a hot grill until the sugar has caramelised or brulee the top with a blowtorch.
Don’t worry if the cheese bubbles up around the edge of the sugar, that’s part of the fun. Serve immediately with some lovely bread or crackers and get dunking.
I served mine with a delicious Fruit & Seed Loaf that I thinly sliced and toasted. It’s really easy to make, no yeast, no rising, no kneading, no proving. I’ll give you the recipe in my next post.
Goat’s Cheese Brulee with Fresh Fig & Orange Compote
Serves 2, vegetarian
Preparation time: 10 mins Cooking time: less than 2 minutes
- 100 gr goat’s cheese (weight after rind removed)
- 1oo gr philadelphia light (or any cream cheese)
- about 100 gr creme fraiche (or queso fresco batido) you can use less if you like a firmer texture
- 1 small garlic clove, finely minced
- 1/2 tsp finely chopped fresh thyme leaves
- 1/2 tsp finely chopped fresh rosemary leaves
- 1 tsp finely chopped fresh parsley
- salt & black pepper
- brown sugar
Blend (or mix) the first three ingredients until smooth. Add the garlic & herbs and mix again. Season to taste with salt & black pepper.
Put into two heatproof ramekins or dishes and smooth the top. Refrigerate now until ready to serve.
When ready to serve, cover the tops with a layer of brown sugar and put under a hot grill until the sugar is caramelised and bubbling. Or blast the top with a blowtorch.
Serve immediately with toasted bread or crackers and the compote/jam.
Fresh Fig & Orange Compote
Makes about 3-4 jam pots (can be halved). Vegan, gluten-free. Adapted from Gateau Passion
Preparation time: 5 minutes Cooking time: 25 minutes
- 1 kg fresh figs, washed & quartered or cut into eighths
- 50 gr brown sugar
- 50 gr honey
- 1 cinnamon stick, broken in half
- 1 tsp ground ginger
- zest & juice of 1/2 an orange
- 1/2 tsp salt
- a squeeze of lemon juice
Put all the ingredients in a large saucepan and mix together well. Bring to boiling point over a medium heat, then lower the heat and simmer for 15-20 minutes, stirring occasionally with a wooden spoon. When reduced & thickened transfer to sterilised pots or jars. Seal, turn upside down and leave to cool. When cool store in the refrigerator.
Have a great weekend!!