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.
If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!
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.
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.
Ingredients: