Recipe by Joram van der Staaij – Tjaarda Oranjewoud


Recipe by Joram van der Staaij – Tjaarda Oranjewoud

Goat cheese of De Molkerei with panna cotta of red cabbage and gel of plum and clove

Ingredients

For the goat cheese wedges:
• ½ slice of goat cheese Naturel of De Molkerei in wedges

For the goat cheese cream
• ½ slice of goat cheese
• a dash of cream
• honey to taste

For the red cabbage:
• 1 red cabbage
• ¼ bottle of red port
• ¼ bottle of red wine
• 120 gram caster sugar
• ¼ litre of orange juice
• zest of half an orange
• ½ teaspoon of “speculaaskruiden”
• 1 bay leaf
• 200 gr. applesauce
• salt

For the panna cotta:
• 2 dl. cream
• 8 dl. moisture of the red cabbage
• 9 gr. gelatine

For the gel:
• 750 ml. prune juice
• 4 cloves
• 9 gr. agar agar

For decoration:
• walnuts
• shiso purper
• chervil

 

Preparation

The red cabbage
Put all the ingredients in for the red cabbage and let it simmer until tender. Then collect the moisture.

The panna cotta
Take 8 dl. of the moisture of the red cabbage and mix it with the cream. Bring to taste with salt and pepper and dissolve the gelatine in it. Pour a bottom of the mass in a deep plate and put cold.

For the cream
Turn the goat cheese with a dash of cream smooth in a food processor and season it with the honey, salt and pepper.

For the gel
Boil the prune juice with the cloves and let this simmer for 10 minutes. Dissolve the agar agar in it. Then sift and put cold. Once this is stiffened turn the mass in a food processor and do the gel in a squeeze bottle or piping bag.

 

Source: Joram van der Staaij – Tjaarda Oranjewoud

 


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