Preparation: 40 minutes Cooking Time: at least 6 hours chilling time Recipe adapted from Do-Ahead Dinners by James Ramsden (Pavilion) ","keywords":"martell, cognac","recipeCategory":"cocktail","recipeYield":"one or more","recipeIngredient":["2 gelatine leaves","1 vanilla pod","250 g/9oz goat’s curd","50 g/1¾oz/scant ½ cup icing (confectioners’) sugar","250 ml/9fl oz/generous 1 cup double (heavy) creams","300 g/10½oz strawberries, hulled and quartered","50 g/1¾oz/¼ cup caster (superfine) sugar","150 ml/5fl oz/²⁄³ cup red wine"," zest of ½ lemon"," a handful of small basil leaves (Greek basil is ideal)"],"recipeInstructions":[{"@type":"HowToStep","text":"Soak the gelatine in cold water for 10 minutes, squeeze out excess water, then dissolve in 3 tbsp simmering water. Leave to cool for 10 minutes."},{"@type":"HowToStep","text":"Meanwhile, split the vanilla pod and scrape out the seeds onto the goat’s curd. Mix with the icing sugar and lemon zest. Strain the gelatinous water onto the goat’s curd and beat through, along with the cream."},{"@type":"HowToStep","text":"Line 6 ramekins with cling film or – better – muslin (this creates a lovely texture) and spoon in the goat’s curd mixture. Cover and chill for minimum 6 hours."},{"@type":"HowToStep","text":"Mix the strawberries with the sugar and Lambrusco and leave to macerate for as long as you can muster."},{"@type":"HowToStep","text":"To serve, turn the cremets out onto serving plates and spoon over the strawberries. Tear some basil over the top and serve."}],"totalTime":"PT5M","author":{"@type":"Organization","name":"Martell"}}
Goat's Curd Cremets with Strawberries, Red Wine and Basil
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Serves: 6 Preparation: 40 minutes Cooking Time: at least 6 hours chilling time Recipe adapted from Do-Ahead Dinners by James Ramsden (Pavilion)
Ingredients
Instructions
What you need
Ingredients
2
gelatine leaves
1
vanilla pod
250 g/9oz
goat’s curd
50 g/1¾oz/scant ½ cup
icing (confectioners’) sugar
250 ml/9fl oz/generous
1 cup double (heavy) creams
300 g/10½oz
strawberries, hulled and quartered
50 g/1¾oz/¼ cup
caster (superfine) sugar
150 ml/5fl oz/²⁄³ cup
red wine
zest of ½ lemon
a handful of small basil leaves (Greek basil is ideal)
Instructions
1Soak the gelatine in cold water for 10 minutes, squeeze out excess water, then dissolve in 3 tbsp simmering water. Leave to cool for 10 minutes.
2Meanwhile, split the vanilla pod and scrape out the seeds onto the goat’s curd. Mix with the icing sugar and lemon zest. Strain the gelatinous water onto the goat’s curd and beat through, along with the cream.
3Line 6 ramekins with cling film or – better – muslin (this creates a lovely texture) and spoon in the goat’s curd mixture. Cover and chill for minimum 6 hours.
4Mix the strawberries with the sugar and Lambrusco and leave to macerate for as long as you can muster.
5To serve, turn the cremets out onto serving plates and spoon over the strawberries. Tear some basil over the top and serve.
“Cremets may sound unusual – even daunting – but it’s entirely delicious and surprising. Think roughly along the lines of cheesecake meets panna cotta, but with the soft, earthy tang you get from goat’s milk. You can find goat’s curd in some cheese shops and even supermarkets, though it’s easy to make – tip a tub of goat’s milk yogurt into a sieve lined with muslin (cheesecloth) or a tea towel and leave for a day or two to strain out all the whey.”
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