makes
18-10
prep
20 minutes
difficulty
Easy
makes
18-10
serves
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 300 g rindless goat’s cheese log, fridge cold
- Sea salt and freshly ground black pepper
- Few squidges of honey
Suggested coatings
(Each amount coats about 2 balls)
- 2 tsp crushed pink peppercorns
- 1 tsp sesame seeds
- ½ tsp paprika
- 1 tbsp finely grated parmesan cheese
- 1 tbsp finely chopped fresh chives
- 1 tbsp toasted and finely chopped hazelnuts
Instructions
- Prepare your chosen coating ingredients and put each one in a separate small bowl or ramekin. Choose a good combination of colours, flavours and textures.
- Put the goat’s cheese in a bowl and season, blending the salt and pepper in well. Break the cheese into bite-sized pieces, each about 15g (1 teaspoon) each and roll them into smooth balls measuring about 2.5cm in diameter.
- Mix the honey with a few drops of water to loosen it a little and brush it all over a truffle. Place the ball in one of the coatings and swirl it around until it is evenly coated. Arrange on a serving platter and repeat until all the balls are coated.
- Either eat at once or cover and refrigerate until almost ready to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
