Goats Cheese Cream Ingredients
- 600g Double Cream
- 500g soft Goats Cheese
- 5 eggs
- 1 egg Yolk
- 4g Salt
- 1g cracked black pepper
Method
- Sterilise your Kilner jar as per instructions.
- Crack and beat the eggs in a bowl. Add the extra egg yolk and mix together.
- Warm the double cream, salt and pepper in a pan on low heat - stirring all the time. Be careful for it not to boil.
- Add the goats cheese and mix until melted and mixed together.
- When hot( not boiling) add the egg mixture and stir continuously. The mixture will start to thicken. Make sure the mixture does not boil or it will separate.
- Pour mixture into the Kilner jar. Once the initial heat has cooled off - transfer to a fridge.
Pineapple Salsa
Ingredients
- 1 large Pineapple
- 1 Cup of water
- 200g sugar
- Chopped Chilli - 1 or 2 if you like it hot.
- Cracked Black Pepper
Method
- Chop up the pineapple into small chunks
- Place the pineapple in a pan with the cup of water, chopped chills, sugar and Black Pepper.
- Cook until boiling and take off the heat.
- Transfer to a bowl and chill in the fridge.
Once the goats cheese has set (preferably overnight) spoon on the salsa or serve separately. The mixture will last longer if served separate.
Enjoy
Louise x
