Now you’re ready to listen to our culinary podcast with a highly original sweet recipe created by chef Eloïse Monziès and Clap Audio.
Help, I don’t know how to cook!
No need to panic! You’re here to treat yourself to an original, easy recipe that you’ll want to make again and again. Guaranteed!
Before you get started, let’s play the game! Use these 3 clues to guess the recipe’s main ingredient:
- it is produced by a horned animal
- it is seasonal
- goes very well with salads when toasted on bread
Have you got it? Congratulations, now you can cook it!
The long-awaited recipe
Make yourself comfortable in front of a roaring fire and treat your taste buds to a light dessert, ideal after a hearty Christmas meal: fresh goat’s cheese cake flavoured with lemon, cardamom and honey, prepared in the same way as a fromage blanc cake.
And as the icing on the cake, or rather pear on the cake, Éloïse suggests a tasty pear and honey compote!
Serves 6/8
Preparation time : 20mn
Cooking time : 30mn
Hardware
- 1 hen’s arse
- 1 frying pan
- 1 whisk
- 1 knife
- 1 cake tin
- 1 sheet of greaseproof paper
For the cake
- 1 lemon
- 3 very fresh goat’s cheese crottins (300g)
- 200g double cream
- 90g flour
- sugar
- honey
- The seeds of a crushed cardamom pod
- 3 eggs
For the compote
- 2 pears
- butter
- honey
- lemon juice
We invite you to listen to the recipe through :
Where does the goat in the recipe come from?
After 4 years looking for a farm to settle on, Angélique and Johann Duboc and their 2 children fell under the spell of a building in Noirecombe, a hamlet in Chézery Forens.
Situated on a mountainside in the foothills of the Crêt de Chalam, all the land is certified “organic farming”, and is in the Haut Jura Regional Nature Park and a Natura 2000 area.
The main activity is rearing dairy goats, processing the entire production on the farm and selling the products within a 25km radius of the farm: 70% direct sales (markets and producers’ shops) and 30% short distribution channels (grocery shops, local creameries and cheese dairies, restaurants).
Whether you’re a visitor, a local or just curious, when you visit Angélique and Johann, you’ll be able to taste traditional goat’s yoghurts and cheeses in a variety of forms: faisselles, fresh, semi-dried, dry, logs, flavoured with wild garlic or Espelette chilli pepper… All with different flavours characteristic of the flora and environment around them. Mouth-watering, we tell you!
Fancy a final touch of originality after this recipe? Just ask!
In collaboration with Chloé and Romain, managers of the Auberge du Pont des Pierres restaurant in Montanges, Angélique and Johann have designed a special cheese that will be featured exclusively on the restaurant’s cheese board.
What about honey?
In a honey house nestling in the heart of the Pays de Gex, in Ornex, Allison carefully harvests the honey from her bees, the fruit of meticulous work in collaboration with nature. Driven by an unwavering commitment to quality and respect for the environment, she offers natural, unprocessed products.
Thematics
