Goat Cheese Cream with Baked Apricots
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 473 kcal | (23 %) | ||
| Protein | 8.3 g | (8 %) | ||
| Fat | 31.7 g | (27 %) | ||
| Carbohydrates | 33.9 g | (23 %) |
Ingredients
- Ingredients
- 1 Vanilla bean
- 200 grams Goat cheese
- 100 grams powdered sugar
- 1 tsp lemon zest
- 4 white Gelatin sheet
- 250 grams Whipped cream
- 500 grams Apricot
- 70 milliliters Apricot liqueur
- 90 grams butter
- 6 tsps brown sugar
Preparation steps
For the goat cheese cream: Cut the vanilla bean in half lengthwise and scrape out the seeds with a sharp knife. In a bowl, beat vanilla bean seeds with the goat cheese, 40 grams (approximately 3 tablespoons) of the powdered sugar, and the lemon zest.
Soak gelatine in a bowl of cold water until softened, about 10 minutes. Squeeze the excess moisture from the gelatine. In a bowl, beat the cream with 30 grams (approximately 2 tablespoons) of the powdered sugar until stiff. Stir the gelatine into the goat cheese mixture. Gently fold in the whipped cream. Divide the mixture between 125 ml (approximately 1/2 cup) ramekins. Refrigerate until set, about 4 hours.
Rinse the apricots, cut in half, remove pits and slice. Sprinkle with 30 grams (approximately 2 tablespoons) of the powdered sugar. Add the apricot liqueur and stir to combine. Allow to sit for 1/2 hour. Grease an ovenproof dish with 1 teaspoon of the butter. Add the apricots to the dish, dust with the remaining powdered sugar. Top with the remaining butter pieces. Bake in a 220°C (approximately 430°F) oven for 12 minutes.
To serve, invert the goat cheese cream onto plates. Sprinkle with 1 teaspoon of brown sugar and place until a broiler until hard. Serve with the apricots.
