Goat Cheese Mandarin Parfait
A goat cheese mandarin parfait featuring fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sheets of white gelatin
- 3 eggs
- 4 egg yolks
- 100 g sugar
- 150 g goat cheese
- 500 ml heavy cream (at least 30% fat)
- 75 g flour
- 150 ml carrot juice
- 1 pinch salt
- 50 g black sesame seeds
- 2 tbsp Vegetable oil
- 70 g butter
- 50 g breadcrumbs
- 1 tbsp pureed parsley
- 2 mandarins
- 1 Pomegranate
- powdered sugar as needed
Instructions
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1.
Soak the gelatin in cold water. Whisk the eggs, yolks and sugar over a hot, non‑boiling water bath until frothy. Stir the well‑pressed gelatin into the mixture and remove from heat. Crumble the goat cheese finely and fold it into the batter. Beat the cream stiffly and gradually fold it into the cheese‑egg mixture. Pour the mixture into a rectangular mold and place in the freezer for at least 4 hours.
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2.
Meanwhile, make a crepe batter with flour, carrot juice and a pinch of salt. Stir in the sesame seeds. Heat a little oil in a crepe pan, pour 3 tbsp of batter, tilt and shake to spread evenly, then flip and cook until lightly golden (1–2 minutes). Repeat until all batter is used. Cool the crepes and cut them into 0.5 cm strips.
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3.
Melt butter in a pan, add breadcrumbs and pureed parsley, stir and lightly brown. Remove from heat and let cool completely. Peel the mandarins, removing the white pith, and separate the segments. Halve the pomegranate and scrape out the seeds. Catch the juice and mix with powdered sugar to make a thick sauce. Cut the parfait into 1.5 cm squares, toss them in the parsley‑breadcrumb mixture, arrange on plates, top with carrot‑sesame strips, mandarin segments, pomegranate seeds and the pomegranate sauce. Garnish with cookie sticks or caramel sticks if desired.
