BLACKBERRY GOAT CHEESE BLANCMANGE

Serves: 8

2 tbsp (30 mL) ice water

1 1/2 tsp (7.5 mL) powdered gelatin

1/4 cup (60 mL/65 g) whipping cream

1/2 cup + 1 tbsp (140 mL/110 g) sugar

1/2 vanilla bean, sliced open lengthwise

1/4 cup (60 mL/35 g) soft goat cheese, crumbled

2 cups (500 mL/480 g) buttermilk 1/4 cup (60 mL/65 g) whipping cream

3/4 cup (180 mL/130 g) fresh or frozen blackberries

1 tbsp (15 mL) icing sugar 3/4 tsp (4 mL) orange blossom water

1. Put ice water in a small microwaveable bowl, sprinkle in the gelatin and stir to dissolve. Set aside at room temperature until firmly set, about 3 to 4 minutes.

2. In a small saucepan, place the first measure of the whipping cream and the sugar. Scrape the seeds out of the vanilla bean into the saucepan. Place over medium heat, whisking constantly, until the sugar is dissolved.

3. Turn the heat down to low and whisk in the goat cheese until melted. Remove from heat. Melt the set gelatin in the microwave for 1 minute or until completely melted.

4. Whisk it into the goat cheese mixture, and allow to cool for 5 minutes. Stir in the buttermilk and set aside.

5. Using a whisk or hand mixer, whip the second measure of whipping cream until soft peaks form.

6. Using a spatula, gently fold the whipped cream into the goat cheese mixture.

7. Pour into 8 ramekins, leaving a bit of space for the blackberry topping. Refrigerate for 4 hours, or until set.

8. Put the blackberries in a small bowl and crush them with a fork. Stir in the icing sugar and orange blossom water. Cover and refrigerate until ready to serve.

9. Just before serving, spoon the blackberry mixture into each ramekin to completely cover the blancmange.

10. If desired, garnish with a blackberry and a twist of orange zest.

Storage: Blancmange will keep in the refrigerator for up to three days.