Recipes

Desserts

Goat’s cheese neatly arranged on rhubarb compote and Kriek Lindemans

Goat’s cheese neatly arranged on rhubarb compote and Kriek Lindemans

4 slices of goat’s cheese

4 rhubarb stalks

4 teaspoons lavender honey

50 grams sugar

4 dl Kriek Lindemans

50 grams roasted almond slices

4 mint leaves

Preparation:

Wash the rhubarb and cut into 5 cm pieces. Save a bit for slicing into wafer-thin slivers and to crystallise in sugar water. Mix the slivers with the sugar and cook until soft. When almost done add the Kriek. Place the 4 goat’s cheeses in a fireproof dish and cover with each one with a spoonful of honey. Place the dish in the oven for a few minutes.

Presentation:

Place the warm compote in a soup plate and cover with the hot goat’s cheese. Decorate with a few slivers of rhubarb, a mint leaf and roasted almond slices.