Serves: 6-8
Ingredients:
- 1kg Manouri Cheese (or Mascarpone)
- 500gm Thickened cream
- 150gm honey (attiki)
- 2 tbsp orange blossom water
- 3 sheets gelatin
For the sauce:
- 200gm Thyme Honey (Greek ‘Attiki’ honey preferred or any other good quality honey)
- 50gm water
- ½ tsp fresh Mint leaves, chopped
Garnish
- 100gm walnuts, crushed
- Fresh Mint sprig
- If avail, some real honeycomb as garnish
- Persian Fairy floss (Optional)
PREPARATION:
- Place the gelatin sheets in a little lukewarm water mixed with the orange blossom.
- Whip the cream in mixer until you get a light fluffy mix. And place aside in a bowl.
- Using the mixer again, mix the cheese and honey until well combined.
- Fold in the cream into the cheese mix and add the gelatin sheets as well
- Pour the mix into desired moulds and refrigerate for at least 3-4 hours
To make the sauce:
- In a saucepan, mix the water, honey and mint and boil for around 10 minutes. Allow to cool.
To plate up and Garnish:
- If avail, some real honeycomb as garnish or Persian fairy floss
- Some lightly toasted walnut pieces
- A sprig of fresh mint
- And the honey sauce
Note: Manouri is a creamy white cheese made from Goat’s milk, which is similar to the Italian Mascarpone cheese.
Recipe by:
Theo Kostoglou
Owner and Exec Chef of Kouzina Restaurants |
