The second dessert this week was a goat cheesecake. To create the goat cheesecake, we included home-made creme fraiche. The goat cheesecake was placed in the center of the plate. A rosemary pine nut brittle was placed on the plate. It was covered with a fig compote, and pieces of fig were placed on top and on the plate as well. A citrus honey syrup was drizzled over top, and the entire cheesecake was garnished with a sugar design.


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