Caramelised Capricorn with Soft Fruit
{Serves 4}
Ingredients
2 x 100g young Capricorn Somerset Goats Cheese
2 tbsp clear honey
75g soft brown sugar
125g blueberries
50g vanilla sugar
400g strawberries
150g raspberries
- Slice each 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 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 180 C 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 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)
Beaujolais Cuvee Vielles Vignes 2003, Cave de Bully, France.
Made from the Gamay grape variety, this vibrant ruby red wine exhibits black berry fruits on the nose and palate. These luscious fruits are balanced elegantly with subtle tannins creating a long velvety finish.
