Goat’s cheese verrine

Serves 6

Cooking time : 30 minutes

 Boil the double cream and pour over the goat’s cheese. Briskly whisk, and leave to infuse and cool in the fridge. When it’s cooled, whisk the cream with an electric whisk.

 Cut and finely grate the carrots. Place them in a pan with water, 45g sugar, 30g butter, 50g lemon juice, 2 pinches fleur de sel, and the coriander. Cook at medium heat until the carrots are ‘al dente’. Remove them with a slotted spoon, and spread them out to cool them down. On a high heat, reduce the remaining jus by half, then add the cornflour mixture progressively, whisking constantly until the sauce thickens. Take off the heat, and add the carrot juice. Leave to cool before adding the carrots.
In a frying pan, melt a knob of butter with a tsp sugar. Add 90g pineapple; and cook for 30 to 40 seconds without letting it brown. Add the pineapple juice, and cook on a low heat until the juice has nearly completely reduced. Leave to cool and sprinkle with a few grains of fleur de sel.

 Add 2 tsp carrots with coriander to the bottom of a verrine glass, layer on the pineapple, and finally, with a spatuala cover with the whipped goat’s cheese cream.

Recipe by Philippe Conticini.