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):

• 1 fresh fig per person
• 1 pack Yumlet Gingerbread
• a little mesclun salad

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.