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Warm Crusted Goat Cheese with Raspberry Cream
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Preparation Time:
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15 minutes
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Chilling Time:
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5 to 8 minutes
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Serves:
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4
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Ingredients
4 cups (1L) mixed lettuce (your choice of romaine, lamb’s lettuce, radicchio, endive, etc.)
1 cup (250 ml) fresh raspberries
Ingredients: Crusted Goat Cheese
4 oz (120 g) Chevretine Palet de Chèvre (refined soft cheese),
cut into 4 points
7 oz (200 g) Chevretine Sainte-Maure cheese (refined soft cheese), cut into 4 circles
1/4 cup (60 ml) all purpose flour
1 egg, beaten
Salt and ground pepper to taste
1 cup (250 ml) of Italian bread crumbs
Ingredients: Raspberry Cream
1/4 cup (60 ml) extra virgin olive oil
2/3 cup (150 ml) 15% country style Ultra’cream* or Sealtest 18% cream
3 tbsp (45 ml) raspberry vinegar
20 fresh raspberries (or frozen and thawed)
Salt and ground pepper to taste
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Preparation: Crusted Goat Cheese
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1.
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Preheat oven to 230°C (450°F).
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2.
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Coat the pieces of cheese with flour then dip them in the beaten egg seasoned with salt and pepper. Repeat this operation twice.
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3.
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Dip the pieces in the breadcrumbs.
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4.
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Place the pieces of cheese on a baking sheet and bake in oven 5 to 8 minutes until golden and crispy.
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Preparation: Raspberry Cream
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1.
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In mixer, combine all the ingredients of the vinaigrette.
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2.
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Divide the lettuce and the raspberries onto 4 serving plates, add the warm goat cheese pieces and coat with the raspberry cream.
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