Goat’s curd with strawberries and toasted almonds

Goat’s curd with strawberries and toasted almonds

Tirí tou katsíkiou,may fraóulas kai friganísmeni amígdala

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Goats abound in Greece and are used for their meat and their milk. Here the very first stage of the cheese, the soft curd, makes a wonderful modern dessert.

Ingredients

Quantity Ingredient
1/2 cup sugar
300g strawberries, cut into quarters, (see Lyndey’s note)
1 large orange, very finely shredded zest and juiced
pinch ground cinnamon
1 cup cream
1 tablespoon icing sugar
125g goat’s curd
1/3 cup flaked almonds, toasted, to serve

Method

  1. Heat the sugar and strawberries in a large frying pan over a medium heat, shaking the pan to coat the strawberries in the sugar. Add the orange zest, juice and cinnamon and gently simmer until the sugar has dissolved, then remove from the heat and cool.
  2. Beat the cream and icing sugar together until soft peaks form, then fold in the goat’s curd.
  3. Assemble by spooning a little of the goat’s curd mixture into the bottom of four 1-cup glasses. Add a spoonful of strawberries and syrup, then more curd mixture. (Depending on the width of your glasses, you may be able to top with another layer.) Finish with the strawberries. Refrigerate for 20 minutes to firm. Sprinkle with toasted almonds to serve.

Lyndey’s note

  • Blueberries or chopped fresh figs could replace the strawberries.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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