This goat cheese pairs exquisitely with a brut Cava on its own. With this sweet touch of honey, try a slightly sweeter version of this sparkling wine. Look for a Semi-sec from DO Cava.
Cheese with Honey
Preparation
Preheat the oven to 95Cº/185Fº. Place the almonds and walnuts on an oven tray and bake them for 6 to 7 minutes. Remove from the oven. Break the walnuts into small pieces and put them to one side along with 12 of the almonds. Place the rest of the almonds in a food processor with the sugar and olive oil. Whizz until you get a smooth paste and then reserve.
Place 12 raspberries in a very fine sieve over a bowl and press them gently with a spoon to get a fine purée. Discard the seeds left in the sieve.
To serve, place some almond paste on each plate and drizzle a little of the raspberry purée on top. Place a slice of Monte Enebro cheese in the centre of each plate and pour the honey over the cheese. Scatter over some of the reserved walnuts and almonds and garnish with the rest of the raspberries.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 589
Energy (kJ): 2,462
Protein (g): 15.7
Fat (g): 41.0
Carbohydrates (g): 39.1
Fibre (g): 5.7
Vitamin B12 (μg): 1.3
Phosphorus (mg): 320.2
Riboflavin (mg): 0.6
Information provided by: The Spanish Nutrition Foundation (FEN)
20 to 25 minutes
- 250 gr Monte Enebro cheese (soft goat cheese)
- 60 ml orange blossom honey
- 125 gr almonds
- 30 gr walnuts
- 100 gr sugar
- 150 ml Spanish light olive oil
- 24 raspberries, washed
- 8.818 oz Monte Enebro cheese (soft goat cheese)
- 2.237 fl. oz orange blossom honey
- 4.409 oz almonds
- 1.058 oz walnuts
- 3.527 oz sugar
- 5.404 fl. oz Spanish light olive oil
- 24 raspberries, washed
- 1.18 cup Monte Enebro cheese (soft goat cheese)
- 0.254 cup orange blossom honey
- 0.605 cup almonds
- 0.168 cup walnuts
- 0.49 cup sugar
- 0.634 cup Spanish light olive oil
- 24 raspberries, washed
Wine match