Goat Cheese Cream (Dessert Topping) | What I Made on The Taste

Monday, December 22, 2014

Poached fruit is one of my favorite desserts. Elegant and flavorful, beautiful and delicious. Easy on the waistline, too. Of course, the calories creep up once you start spooning on this dreamy topping. An intriguing alternative to whipped cream, this recipe mixes chèvre (goat’s cheese), mascarpone, and crème fraîche together to create the perfect complement to poached pears and other desserts. And it’s still a much lighter choice compared to, say, cheesecake.

So dollop away, and then see how I used this lusciousness in the dish I made on The Taste.

Clearly, this recipe could not be simpler given its got just four ingredients. And by all means don’t take the measurements too seriously. Use whatever proportions you please. The variant I made on The Taste stars chèvre to create an alternative dessert / mid-course / cheese course. I also thought that Chef Ludo Lefebvre would appreciate the goat cheese in particular—and I was right judging from the smile that crept across his face when he tasted my spoon. And you don’t necessarily need the creme fraiche, though I personally like the tang it brings to the mix to complement the sweet fruit. I’ve also made it before using mostly mascarpone, and there may have been rum or brandy involved in that version.

Oh, who are we kidding. I always spike this cream with something or other to flavor the cream (and teetotalers could just use vanilla extract).

So why not this time, you ask? Well, let’s just say sixty minutes is a lot shorter than it looks running around a television set under pressure.

Yet the proof’s in the pudding that it worked out even so.

Enjoy, and click on the photo below to go to the recipe for the rest of the dish.