Goats cheese nougat recipe
Ingredients
- 250g goat cheese
- 2.5 gelatine leaves
- 250g whipping cream
- 25g honey
- 25g pine nuts
- 25g flaked almonds
- 25g pistachios
- 15g candied orange
Preparation
Roast the dried fruit in the oven for 5 to 6min at 180°C.
Melt the gelatine in the honey in the microwave.
Whip the cream until stiff, then add the goat’s cheese, the gelatine melted in the honey and the dried fruit.
Leave to chill.
Spread out the mixture in a metal tin, leave to set in the freezer for about 45min and then cut into small squares.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Sancerre
The chef's trick
To preserve their flavour, you can keep the nougats in the freezer, in a freezer bag, and take them out 20min before eating them.