Feeling cheesey

Here are a couple of cheese courses ive tried recently. Both dishes worked well in their own right with the garnishes given.

This is a light goats cheese which is creamed and dipped in a fresh sweetened peach puree with the addition of kappa. It is sitting on a hazlenut sponge cake. The cheese is studded with lemon thyme blossoms. There is a peach jelly dice, fresh peach and a chamomile fluid gel as a garnish and it is finished with some drizzles of Acacia honey.

This is a more robust offering with a strong blue cheese rolled in cherry granola and served with spiced cherry juice.

Here is the recipe for the hazlenut sponge:

Hazlenut sponge

375g Eggs

200g Sugar

250g Milk

325g Cake flour

150g Ground hazlenuts

40g Baking powder

150g Olive oil

150g Hazlenut oil

200g Warm vegetable stock

1) Pre- heat an oven to 325F(160C).

2) Cream together the eggs and sugar until light and fluffy.

3) Add the oils and mix well.

4) Add half of the milk and then half of the cake flour, almond flour and baking powder mix, then the rest of the milk, then the rest of the flour mix and lightly whisk out any lumps.

5) Grease the bottom of a half hotel pan and line it with parchment paper.

6) Add the cake mix and bake in the oven for 30 mins.

7) After the 30 mins is up turn the heat down to 300F and bake for a further 5 mins.

8) Remove the cake from the oven and prick the cake with holes, and slowly pour on the chicken stock covering the cake.

10) Leave out for 45 mins to allow the cake to absorb the chicken stock.

11) Wrap the cake and chill until needed.