Geitenkaas honing parfait - 3840x2160px
#bettinerecipes

Goat cheese-honey parfait

A parfait with a twist! A delicious dessert with red cherries and Bettine goat cheese to dine on for dessert at Christmas dinner.

Preparation time 30 minutes

Ingredients

for 6 persons
250 g frozen cherries
3 tbsp honey
150 ml muscat wine
500 ml whipped cream
1 can of condensed milk (+/- 390g)
200 g Bettine goat's cheese, honey (or plain)
150 g long fingers
cake tin of 20 cm length

Preparation

    1. Put the cherries with the honey and wine in a saucepan and bring gently to the boil, simmer for 5 minutes. Scoop out the cherries from the liquid and leave both the cherry juice and cherries to cool. 
    2. Beat the whipping cream with the condensed milk and the goat cheese to a lumpy, thick mixture.
    3. Line the cake tin with plastic wrap, making sure some of it hangs over. Spoon in ¼ of the goat cheese mixture, drench 1/3rd of the long fingers in the cherry juice and place them on top of the cream, spread ¼ of the cherries on top. Repeat twice and finish with a layer of the goat cheese cream. Fold the foil over the parfait and leave to firm up in the freezer for at least 6 hours, a full night is better, but then soften slightly in the fridge for 20 minutes before serving.
    4. Just before serving, remove the parfait from the freezer and place on a large platter. Warm the remaining cherries a little with the juice and spoon over the parfait. At the table, cut slices of the parfait and serve immediately. Serve with glasses of muscat wine.