Goat Curd Truffles
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Season the goat's cheese to taste with salt, ground black pepper and a dash of orange juice. With wet hands, shape the cheese into small balls, put on a plate and chill in the refrigerator for around 20 minutes.
Toast the pistachios in a pan without oil or fat until they release their fragrance, then remove from the heat and leave to cool. Chop finely.
Spread the nuts out on a flat plate and toss the balls in the nuts so that they are coated on all sides.
Serve the balls with honey for dipping.