Blue Cheese and Mascarpone with Port Wine, Gingerbread and fresh Figs

Ingredients (cheese part):

  • 100g mascarpone
  • 40 g blue cheese finely diced (i.e. Ferndale Maestro blue)
  • 2 tbsp. Port
  • salt and pepper

Method: mix mascarpone with port, then fold blue cheese and seasoning through it


Ingredients (syrup part):

  • 1 cinnamon stick
  • 2 tbsp. whole coriander seeds
  • 2 star anise
  • 1 cup Chardonnay
  • 1 cup water
  • 4 tbsp. brown sugar

Method: mix all ingredients in sauce pan and reduce to thick syrup, strain and let cool


Ingredients (garnish part):

Method:

Place 2 or 3 Yumlet Gingerbread slices in centre of plate, spoon 1 nice tablespoon of the cheese mix on top of it, place a little salad garnish above and arrange the fig cut in quarters or eighth in a semi circle below the centre of the plate, finish by drizzling (with a spoon) some syrup around the whole creation.

Shopping:

If you live in New Zealand, then you can order my own sweet treats online here.



Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

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