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):


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.


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.

Web site design by Web Success