TAMARIND & STAR ANISE CHEESE DIP
From Holly Jivin, the chef de cuisine at the Bazaar by José Andrés at the SLS Beverly Hills in Los Angeles
START TO FINISH: 30 MINUTES
> 1 tbsp star anise > ½ cup milk > ½ cup heavy cream > 230g goat cheese > Salt > Tamarind juice concentrate > Extra-virgin olive oil > Vegetable chips (like sweet potato, beet, carrot, and plantain), for serving
Lightly toast star anise. Use a spice grinder to grind into a powder. Set aside.
In a saucepan over mediumlow heat, stir together milk and cream until warmed.
Remove from heat, add goat cheese, and use a stick blender to whip until smooth. Season to taste with salt.
Refrigerate mixture. Once cold, use a hand mixer to whip until light, 1 to 2 minutes. Refrigerate for 20 minutes.
Scoop half into a bowl, drizzle with tamarind concentrate, sprinkle lightly with star anise powder, and drizzle with oil. Add remaining dip to the bowl and repeat toppings. Serve with vegetable chips.
BRING BALANCE Tamarind is tart yet sweet, which complements the earthy tang of goat cheese. And star anise, which can be overpowering alone, rounds it all out. – chef Holly Jivin flavour boosters: tamarind + star anise