You might remember how smitten I was by the wonderful flavour of Whipped Goat’s Cheese with Garlic Confit I had a pleasure to try at the King’s Arms in Abergavenny about a month ago. ( I mentioned it briefly in the Canal Boat Holiday post). This fantastic combination really blown me away and I promised I’ll try to recreate it in a recipe for you. This is a seriously delicious, uncommon stuff and so worth sharing!
Whipped Goat’s Cheese with Garlic Confit has it all
Do you know that “ding dong!!!” moment that snaps you wright out of your thought process? That moment when you try something looking quite boring and bland and it turns out to be an amazing surprise? Well, that was the moment of my first ever spoonful of the wonderfully light and touched by the unique garlic and honey flavour, Whipped Goat’s Cheese with Garlic Confit. It was served in a small ramekin on a side of… I don’t even remember what the star of that plate was, but the whip obviously made an overwhelming impression!
Provided you have garlic confit in your pantry, which I strongly encourage you to keep permanently as a cooking ingredient due to its usefulness and diversity, Whipped Goat’s Cheese with Garlic Confit will take minutes to make. A splash of whipping cream, a generous dollop of goat’s cheese, a bit of honey, a few cloves of the garlic confit, and here you have it! Surprisingly simple to make, yet so very indulgent.
Whether you spread the airy and smooth Whipped Goat’s Cheese with Garlic Confit on a slice of bread or use it as a delicious topping for a fruit salad for example, or maybe a tomato tart, or you name it, just try it! It is an uncommon, exotic flavour born out of a fusion of simple and common ingredients.
You could also try replacing the confit garlic with roasted garlic cloves to see whether it works for your palate.
- 150 g fresh goat’s cheese
- 1 tbsp honey
- 5 garlic confit cloves
- 2 tbsp whipping cream
- Combine all ingredients using a whisk (or a mixer) until smooth.
- Serve immediately or store in the refrigerator up to 24h.