Savory Goat Cheese Cake with Carrots and Orange Sauce
Peel the carrots and cut with a peeler lengthwise into thin strips. Blanch in a little salted water with lemon juice for 2-3 minutes. Drain and let cool and set some aside for garnish. Mix the goat cheese with double cream, yogurt and instant gelatin. Season with some salt and pepper. Spread some of the mixture in a small springform pan (18 cm diameter) (approximately 7 inches). Layer with carrot slices and continue in this manner until all the ingredients are used. Cover and chill for 2-3 hours in the refrigerator.
Rinse the oranges and grate the zest from 1 orange. Squeeze the juice from both and bring to a boil with the zest. Mix the cornstarch with grappa and thicken the orange juice with it. Cut the cheesecake into slices and serve garnished with slices of carrot and orange sauce.