Honey Goat Cheese Recipe with Port-Infused Figs
Goat cheese is already pretty light and airy but running it through a whipping siphon just turns it into creamy clouds. I combine it with honey for extra flavor and serve it with port-infused figs. If you don't have a whipping siphon, you can whip the goat cheese in a food processor and infuse the figs in the refrigerator for a few days.
I serve the goat cheese on small, circular flatbreads for this recipe, that way I can put a dollop of goat cheese on each one and it makes it a lot easier to serve. Don't forget the leftover port from infusing the figs, it will have a great flavor and is excellent in cocktails or sauces.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Honey Goat Cheese with Port-Infused Figs Ingredients
150g figs, cut into chunks
250g goat cheese
225g heavy cream
Fully-cooked Basic Flatbread Base, cut into small rounds
Honey Goat Cheese with Port-Infused Figs Instructions
Combine all ingredients in a whipping siphon. Seal the siphon, charge it, and shake well. Let the figs sit for 20 to 30 minutes, either in the refrigerator or on the counter.
Vent the siphon then pour out the infused figs into a container. They are ready to serve or can be stored in the refrigerator for about a week.
Combine all the ingredients together and whisk together. Strain into a whipping siphon, seal, and charge. Refrigerate for at least an hour and up to several days.
Dispense a small mound of cheese in the middle of each flatbread piece. Add an infused fig, a walnut, and a basil leaf then serve.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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