Honeycomb of goat's cheese with macerated figs and rye crispbread
Item 1 of 1
- medium
- 4
- 45 minutes
Goat's cheese might be one of the go-to classics when on the hunt for a vegetarian starter, but this recipe by Phil Fanning will be unlike anything your guests have tried before thanks to the innovative cheese 'honeycomb'. Pieces of artisan crispbread add to the visual appeal of the dish, while the figs give the recipe a sense of elegance - just remember to prepare them a week in advance to give enough time for the fruit to macerate.
First published in 2015
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Ingredients
Metric
Imperial
Macerated figs
- 4 black figs, ripe
- 5 slices of orange zest
- 2 star anise
- cloudberry liqueur
Fig and walnut oil purée
- 200g of fig purée
- 20g of walnut oil
- 50g of cloudberry liqueur
- 20g of balsamic vinegar, aged
Goat's cheese honeycomb
- 50g of goat's cheese, ripe
Goat's cheese and fig mousse
- 100g of goat's cheese
- 85g of whipping cream
- 30g of milk
- 20g of walnut oil
- 20g of dried figs
- 20g of fig purée
To plate
- 4 medium crispbread, preferably Peter's Yard, broken into pieces
- wood sorrel
SAVE RECIPE
Equipment
- Food mixer
Method
1
To macerate the figs, place the figs in a tight-fitting jar with the orange and star anise. Cover with cloudberry liqueur and leave to macerate for 1 week
- 4 black figs, ripe
- 5 slices of orange zest
- 2 star anise
- cloudberry liqueur
2
To make the fig and walnut purée, heat the fig purée in a pan until it has reduced by half, then pass through a fine sieve to remove the seeds. Whisk in the walnut oil, cloudberry liqueur and aged balsamic vinegar
- 200g of fig purée
- 20g of walnut oil
- 50g of cloudberry liqueur
- 20g of balsamic vinegar, aged
3
To make the honeycomb, place the goat's cheese in the bottom a coffee cup or small ramekin lined with greaseproof paper. Microwave on 600W for 2-3 minutes until the cheese is a deep golden colour, then remove and allow to cool. Drain on kitchen paper
- 50g of goat's cheese, ripe
4
To make the mousse, beat the goat's cheese with the milk in a food mixer until smooth. Whip the cream to soft peaks and fold through the cheese. Finally, fold in the remaining ingredients and transfer to the fridge to set
- 50g of goat's cheese
- 85g of whipping cream
- 30g of milk
- 20g of walnut oil
- 20g of dried figs
- 20g of fig purée
5
To serve, smear the goat's cheese mousse on the bottom of the plate. Place two halves of macerated fig onto the mousse and pieces of the goat's cheese honeycomb on top. Add the fig purée, crispbread pieces and wood sorrel leaves
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