Name: Goat’s cheese gateau
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16
Ingredients: 1/2 cup (140g) bottled roasted red capsicum (bell pepper), drained; 250 gram (8 ounces) cream cheese, softened; 2 tablespoon lemon juice; 360 gram (11½ ounces) goat's cheese, softened; 1/4 cup (60ml) pouring cream; 1 tablespoon finely chopped preserved lemon rind; 2 teaspoon finely grated lemon rind; 2 tablespoon finely chopped fresh chervil grape juice glaze; Grape juice glaze; 3/4 cup (180ml) grape juice; 2 teaspoon powdered gelatine; 1 tablespoon caster (superfine) sugar; 1/4 cup (60ml) port

Ingredients

1/2 cup (140g) bottled roasted red capsicum (bell pepper), drained

250 gram (8 ounces) cream cheese, softened

2 tablespoon lemon juice

360 gram (11½ ounces) goat's cheese, softened

1/4 cup (60ml) pouring cream

1 tablespoon finely chopped preserved lemon rind

2 teaspoon finely grated lemon rind

2 tablespoon finely chopped fresh chervil grape juice glaze

Grape juice glaze

3/4 cup (180ml) grape juice

2 teaspoon powdered gelatine

1 tablespoon caster (superfine) sugar

1/4 cup (60ml) port

Method

1.Grease 20cm (8-inch) (closed) springform pan; line base and side with baking paper.

2.Blend or process capsicum, cream cheese and half the juice until combined; season to taste. Spread into pan. Cover mixture; refrigerate 30 minutes.

3.Blend or process goat’s cheese, cream, preserved lemon, lemon rind, chervil and remaining juice until combined; season to taste. Spread evenly over capsicum mixture. Cover; refrigerate 30 minutes.

4.Meanwhile, to make grape juice glaze; place ¼ cup of the grape juice and the gelatine in a small heatproof jug; stand 5 minutes, then stand jug in pan of simmering water, stir until gelatine is dissolved, cool. Stir remaining grape juice and sugar in small saucepan over low heat until sugar dissolves; cool, then stir in the port and the gelatine mixture.

5.Pour glaze over cheese mixture. Cover; refrigerate overnight.

6.Remove gateau from pan. Serve cold with bagel crisps and salad leaves, if you like.

Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water; dry, then chop finely.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%