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
Recipe:
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.
Enjoy! x
ice cream magazine 
Goat’s Cheese is like Nirvana…except it’s attainable. Good One!
I doubt I will be able to carry on looking at such fabulous food without doing myself some damage
This looks delicious! I’m going to have to make this on the weekend for our dinner party. Your webpage is fantastic and your photographs are simply beautiful !
I see more things in the salad that I am missing in your recipe. What are those shoots you have on the photo? And the salad leaves? Also something black, are they olives. Please do share, it looks delicious
From what I can see, raddichio, cucumber shards, black olives, a red onion, red peppers I keep them in Olive oil, random bag of salad leaves (likely), slices of orange and the juice mixed with some oil from the peppers s/p as a dressing. The shoots are good old fashion mustard cress, pennies from the supermarket but cut long rather than short as i.e. egg and cress sandwiches. Use what ever you have lurking seasonally there is no recipe in truth its just a fridge raid. With every good wish xxx
Thank you so much. I am definitely going to give this recipe a try
Such beautiful food photos – they show what a dynamic recipe this is. I have not seen double cream in the states, but know what it is from Nigella Lawson (haha). What would you substitute?
what a beautiful dish, and full of so many healthful foods
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fantastic, I’m certainly going to make this!