Goat Cheese Puddings
Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station.
Ingreadient :
- 2 cups milk
- 3/4 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1/4 cup honey, plus more for drizzling
- Finely grated zest of 1 lemon
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- One 10 1/2 ounce log fresh goat cheese, softened (about 1 1/4 cups)
- 2 tablespoons unsalted butter
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Fresh raspberries, for serving
Direction :
- 2 cups milk
- 3/4 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1/4 cup honey, plus more for drizzling
- Finely grated zest of 1 lemon
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- One 10 1/2 ounce log fresh goat cheese, softened (about 1 1/4 cups)
- 2 tablespoons unsalted butter
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Fresh raspberries, for serving
