Honeycomb of goat's cheese with macerated figs and rye crispbread

4
45 minutes

Ingredients

Macerated figs

  • 4 black figs, ripe
  • 5 slices of orange zest
  • 2 star anise
  • cloudberry liqueur

Fig and walnut oil purée

  • 200g of fig purée
  • 20g of walnut oil
  • 50g of cloudberry liqueur
  • 20g of balsamic vinegar, aged

Goat's cheese honeycomb

  • 50g of goat's cheese, ripe

Goat's cheese and fig mousse

  • 100g of goat's cheese
  • 85g of whipping cream
  • 30g of milk
  • 20g of walnut oil
  • 20g of dried figs
  • 20g of fig purée

To plate

  • 4 medium crispbread, preferably Peter's Yard, broken into pieces
  • wood sorrel

Method

1
To macerate the figs, place the figs in a tight-fitting jar with the orange and star anise. Cover with cloudberry liqueur and leave to macerate for 1 week
  • 4 black figs, ripe
  • 5 slices of orange zest
  • 2 star anise
  • cloudberry liqueur
2
To make the fig and walnut purée, heat the fig purée in a pan until it has reduced by half, then pass through a fine sieve to remove the seeds. Whisk in the walnut oil, cloudberry liqueur and aged balsamic vinegar
  • 200g of fig purée
  • 20g of walnut oil
  • 50g of cloudberry liqueur
  • 20g of balsamic vinegar, aged
3
To make the honeycomb, place the goat's cheese in the bottom a coffee cup or small ramekin lined with greaseproof paper. Microwave on 600W for 2-3 minutes until the cheese is a deep golden colour, then remove and allow to cool. Drain on kitchen paper
  • 50g of goat's cheese, ripe
4
To make the mousse, beat the goat's cheese with the milk in a food mixer until smooth. Whip the cream to soft peaks and fold through the cheese. Finally, fold in the remaining ingredients and transfer to the fridge to set
  • 50g of goat's cheese
  • 85g of whipping cream
  • 30g of milk
  • 20g of walnut oil
  • 20g of dried figs
  • 20g of fig purée
5
To serve, smear the goat's cheese mousse on the bottom of the plate. Place two halves of macerated fig onto the mousse and pieces of the goat's cheese honeycomb on top. Add the fig purée, crispbread pieces and wood sorrel leaves