(Three Michelin Star)
A small composition: floral, delicate, quietly indulgent.
It is springtime… when goat’s milk tastes its best. We pair it with a flower whose fragrance is delicate and elegant. It is also the season of almonds – their gentle bitterness work beautifully with rose and goat's milk.
These products are emblematic of the Provence region, and obviously I combine them with two legendary products of this region: red berries and, above all, olive oil
Fresh Goat Cheese with Rose, Almond & Macerated Berries
Ingredients
- 120g fresh goat’s cheese
- A few drops of rose water
- A few drops of bitter almond extract
- 120g slivered almonds, lightly toasted
- 60g crispy crumble (baked dough, broken into fine shards)
- 240g red berries (raspberries, strawberries, wild strawberries)
- 70g olive oil
- 35g rhubarb, finely diced
- 1 generous tablespoon of sugarcane
- A few drops of lemon juice
- Garnish options: edible rose petals, young leaves, sprouted seeds
Method
Place the red berries in a bowl of olive oil for 30 minutes at room temperature, allowing to soften.
In a bowl, crush the goat’s cheese with the back of a spatula until soft.
Add in the rose water and bitter almonds for flavor.
Shape the mixture into four delicate pucks. Roll each puck through toasted almonds and the crispy crumble to creating a coating.
In a separate bowl, dress the diced rhubarb and season with sugarcane and lemon juice. Leave it to macerate for 20 minutes until it softens slightly yet keeps its gentle bite.
Plating
Spoon a generous layer of macerated red berries across the base of the plate, allowing the oil and juices to settle naturally. Scatter the rhubarb lightly over the top, bringing a gentle sharpness to the composition.
Place one goat’s cheese puck at the center and crown with a single strawberry from the berry mixture. To finish, dress the plate with your garnish option.
Photo credit: Clare Curt
