Ingredients
Serves 4-6Parmesan Cones with Goats Cheese Foam
Coarsely grated parmesan cheese (use the very best you can afford)
375g jar Meredith marinated goat's cheese (well drained)
1 tspn lemon zest (as finely zested as possible)
1 tsp chopped flat-leaf parsley, finely chopped
100ml thick cream, whipped
Lemon Vodka Granita
2 tsp lime zest
2 tbsp caster sugar
½ tub lemon sorbet
2 cups crushed ice
100ml vodka or to taste
Method
Parmesan Cones with Goats Cheese Foam
Using an electric beater, blend the goat's cheese with the lemon zest until smooth. Gently fold in the cream and season with salt and pepper. Roll the goat's cheese mix in cling film to create a barrel shape and refrigerate until later.
Pile the parmesan cheese into circles marked on baking paper, about 16cm in diameter. Cook in a 200°C oven until the cheese is melted and golden. Working quickly, cut each circle in half with scissors and form them into tiny cones. Then set aside to cool and harden.
Cut the goats cheese into 1cm long lengths and roll gently into balls. Roll in the chopped parsley. Set into the top of each cone and serve immediately.
Lemon Vodka Granita
Blend all ingredients together in a blender or use a stick blender.
Pour into martini glass and serve.
You can substitute the lemon for many other flavours….coffee, berry, mango or even kiwifruit.