Twice-baked goat’s cheese brûlée

The Recipes / Vegetables 

Killiekrankie Hotel, Perthshire

4 crottins of goat’s cheese
4 medium eggs
200ml cream
4 greased dariole moulds Butter and grated parmesan for coating the moulds

Serves 4

Blend and season the crottins and eggs. Stir in the cream. Melt grated parmesan in butter and coat the insides of the moulds with the mixture.

Divide the goat’s cheese mixture between the moulds and place in a bain marie deep enough to cover half way up the moulds. Bake at 160°C for 45 minutes or until firm. Cool, then remove from the moulds until needed; they can be frozen at this point.

When required place on a baking tray in the oven for 12 minutes at 180°C. We often serve this with a rocket salad and sunblush tomato pesto, or a sweet chilli dressing.