RECIPES

goats cheese appetiser

A recipe from Allison Pirrie-Mawer.

This goat cheese appetizer gets its creamy texture from Agar, a setting agent from seaweed. Served with a colourful seaweed salsa.

Setting the panna cotta in lovely verrines makes an effective presentation for this dish. Sets at room temperature. Can be served with crostinis as a light meal.

INGREDIENTS:

Serves 4portrait

2 cups single cream
1 tsp Pacific Harvest Agar
80g soft goat cheese, chopped
ground black pepper

Salsa:

1 tbsp dried Pacific Harvest Wakame
1 tbsp dried Pacific Harvest Karengo fronds
1 small yellow pepper/capsicum, chopped into small cubes
6-8 cherry tomatoes, quartered
3 inches of cucumber, chopped into small cubes
1 tbsp capers, finely chopped
large handful parsley, finely chopped
zest & juice of 1 large lime
2 tbsp olive oil
2 spring onions, finely sliced
ground pepper for seasoning

METHOD:

For the panna cotta:

Add the agar to the cream and whisk briefly to combine.
Pour into a pan and place over a low heat, stir continuously while heating the cream.
Once it starts to thicken add the goat cheese and whisk until cheese has melted. Remove from heat.
Pour into 4 glasses or ramekins and place in fridge to set (about 30 minutes).

For the salsa:

Re-hydrate the Wakame in warm water for 3-5 minutes then drain.
Slice both the Wakame and Karengo and add to a large bowl.
Add all the other ingredients to the bowl and combine.

Assembly:

Spoon the seaweed salsa on top of the Panna Cotta and serve immediately.
Both Panna Cotta and Salsa can be prepared in advance and assembled just before serving.