Goat cream cheese with mustard-quince plum
DIFFICULTY
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 40 g Quince jelly
- 80 ml White wine
- 120 g Californian prunes
- 2 TEASPOONS spicy mustard
- 1 TABLESPOON sweet mustard
- 2 Spring onions
- 4 small, round goat cream cheese (e.g. Picandou)
Directions
- 1
Bring quince jelly and white wine to the boil in a small pot and reduce slightly syrupy. Add dried plums and toss in the syrup. Leave to infuse briefly. Stir mustard into the wine stock.
- 2
Wash and rinse the spring onions and cut into fine strips.
- 3
Arrange the goat cheese with the dried plums in the mustard sauce and the spring onions.
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