Soft Goats Cheese Parfait
I was gifted a large amount of soft and luxurious goat cheese a while ago (shown). It was ripening at a rate of knots. With minimal mythering I cobbled together ( fridge raid ) and made this. I have made it many times since, latterly served a spoonful to melt over a hot veggie chilli. It’s delish!
150 g Soft Goats Cheese
50 g Goats Milk Yoghurt or fromage frais
100 g Double Cream
1 Free Range Egg Yolk ( optional but gives a smooth silky set )
1/2 teaspoon of raw finely grated shallot
pinch of salt and a few rasps of white pepper
Whip the cream to soft peaks and set it to one side.
Blend the goats cheese, egg yolk (if using ) and goats yogurt along with a scant pinch salt until smooth.
Cut and fold the cream into the goat cheese mixture add the white pepper and check the seasoning, adjust to your taste.
Line a Swiss roll tin with backing parchment of cling film and then pour in the mixture and smooth with pallet knife. Freeze, after a minimum of 12 hours remove from the freezer and cut in to squares or shapes or suit your dish. I used some random scrapings for the dish shown below, it just melts in the mouth.
Serve little teaspoons of the chilly soft goats cheese parfait with warm roasted fresh beetroots and a citrussy dressing as a favour some starter.