Cypress Grove Humboldt Fog Goat Cheese and Honey Foam
Chef Alisa Vannah of Mr. T | Los Angeles
“The idea of this dish is a cheese tart. The honey yogurt foam is there to cut a bit of the richness. The inspiration of the dish is to showcase the beautiful Cypress Grove Humboldt Fog cheese.” — Chef Alisa Vannah of Mr T
Adapted by StarChefs | March 2024 | Photo: Catherine Dzilenski
INGREDIENTS
Honey Foam:
4 grams gelatin, bloomed
60 grams heavy cream
70 grams orange juice
60 grams honey
200 grams strained yogurt
Pâte Brisée:
600 grams all-purpose flour
300 grams cubed butter
12 grams kosher salt
12 grams granulated sugar
30 grams Cypress Grove Humboldt Fog goat cheese
To Assemble and Serve:
Edible flower petals
METHOD
For the Honey Foam:
In a saucepan over medium flame, heat cream, orange juice, honey, and strained yogurt. When mixture begins to boil, stir in bloomed gelatin. Strain and transfer mixture to an iSi gun. Let sit 24 hours.
For the Pâte Brisée:
In a mixing bowl, combine all dry ingredients and 140 grams water. Working in batches, incorporate butter. Let rest 1 hour at room temperature, then form dough into a tart shell. Heat oven to 325°F. Bake 15 minutes. Increase oven temperature to 350°F. Fill tart shell with Cypress Grove Humboldt Fog. Bake additional 7 minutes. Let cool.
To Assemble and Serve:
Place 1 large dollop Honey Foam on the left side of a serving plate. Using the back of a spoon, flatten to form a large circle. Top with Pâte Brisée, placing off center in the Honey Foam circle. Garnish with edible flower petals.
