Serves 3-4 people depending on the size of your ramekins (moulds)
Ingredients:
290g Goats cheese – I suggest using Lowna dairy goat’s cheese with the rind removed
190g Greek yoghurt
190g whipping cream
3½ leaves of gelatine soaked in cold water until soft
1 small sprig of lemon thyme
Method:
Place the goat’s cheese and the yoghurt in a blender and blitz well
Place the cream and lemon thyme together in a pan and bring to the boil. Sieve out the lemon thyme
Pour the hot cream onto the pre soaked and squeezed gelatine leaves
Assemble all the ingredients together in a bowl then pour into the ramekins (moulds). Allow to cool then place in the fridge to set for approximately 4 hours
Serve with some tossed salad and crispy baguette
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