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This recipe is suitable for vegetarians
2 x 100g young Capricorn Somerset Goats Cheese®
2 tbsp clear honey
75g soft brown sugar
50g vanilla sugar
Slice each Capricorn Somerset Goats Cheese® into 4 and coat each piece with the honey and then the sugar.
Heat a large non-stick frying pan (or griddle pan) and over a gentle heat, brown the Capricorn Somerset Goats Cheese® for 1 - 2 minutes on each side.
Remove the cheese slices from the pan and place on non-stick baking paper
Place in a fridge for about 1 hour before serving.
Pre-heat oven to 180ºC Gas mark 4.
Place the blueberries in a large shallow ovenproof dish.
Sprinkle over the sugar and cook for 15 minutes.
Stir in strawberries and return dish to the oven for 5 minutes.
Remove dish from the oven and stir in the raspberries.
Place 2 caramelised Capricorn Somerset Goats Cheese® slices on each plate and serve with the soft fruits.
(To make vanilla sugar, push a vanilla pod into a large jar of golden caster sugar. Leave for at least four days before using.)
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