WHITE PEACH GOATS’ CHEESE CURD

Recipe Lau­rent Des­lan­des

House and Leisure Food - - CONTENTS -

for the caramel

100g sugar 100g hon­ey­bush honey 100g but­ter juice of 1 le­mon

for the tarte tatin

8 small white

peaches, peeled 1 roll of ready-made puff

pas­try, cut into discs

for the goats’ cheese curd

1 cin­na­mon stick 2 car­damom pods 1 star anise 1 vanilla pod 50ml wa­ter 50g sugar 100g soft goats’ cheese 50ml cream spun sugar, to gar­nish

Serves 4

Pre­heat the oven to 220°C. To make the caramel, com­bine the sugar and honey in a saucepan and heat with­out stir­ring un­til the sugar is melted and be­gins to turn the colour of tea. Add the but­ter and le­mon juice, stir through and pour the caramel into four 10cm round moulds.

Quar­ter the peaches and ar­range the pieces in con­cen­tric cir­cles, round side down, in the caramel. Cover each mould with a disc of puff pas­try and bake for 10 min­utes. Re­duce the heat to 180°C and bake for a fur­ther 20 min­utes. Re­move from the oven and al­low to cool slightly be­fore turn­ing out onto a plate.

To make the goats’ cheese curd, com­bine the spices, wa­ter and sugar in a saucepan and bring to the boil. Re­duce by half, strain the spices, dis­card­ing them, and al­low the syrup to cool. Whip the goats’ cheese and cream to­gether, slowly adding the cooled syrup to taste. Top each tart with a lit­tle curd and gar­nish with spun sugar.

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