Ingredients

For the hazelnut-crusted goat cheese (4 servings):

7 ounces (200g) fresh goat cheese
1 teaspoon olive oil (or better, hazelnut oil)
2 teaspoons honey
1 pinch red chili (optional)
Salt and pepper
2 Tablespoons panko (breadcrumbs)
2 Tablespoons ground hazelnuts
2 large eggs
3-4 Tablespoons vegetable oil, neutral in taste

For the orange carrot puree:

4 small carrots (about 7oz/200g), sliced
½ orange, juice
2 Tablespoons crème fraîche
¼ teaspoon ground cumin
¼ lime, to serve (optional)
Salt and pepper

Instructions

For the hazelnut-crusted goat cheese:

In a bowl, mix the fresh goat cheese with the olive oil. Add honey, chili (if using), salt and pepper.
Shape 4 cheese blocks, using a pastry ring or with your hands. Wrap them in cling film and place in the refrigerator for 30 minutes.
Meanwhile, prepare 3 different bowls: one with the flour, one with the beaten egg mixture, one with the mixture of breadcrumbs and hazelnuts.
Dip the goat cheese in each of the 3 bowls (following the following order 1/ flour, 2/ beaten eggs, 3/ breadcrumb mixture), covering all sides, then repeat the operation a second time.
Heat the vegetable oil in a large skillet, then fry the goat cheese blocks on all sides until lightly colored. Wipe them off on paper towel and set aside.

For the orange carrot puree:

Cook carrots in a large volume of water (or steam them) until tender, about 15-20 minutes.
Drain the carrots and mix them using a hand blender together with the cream and orange juice. Add the cumin, season with salt and pepper, and mix until silky smooth.
Serve the goat cheese on a bed of orange puree and garnish with a few microgreens. Add a fresh squeeze of lime juice over the puree just before serving (optional).

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Hazelnut-Crusted Goat Cheese with Orange Carrot Puree

Ingredients

For the hazelnut-crusted goat cheese (4 servings):

For the orange carrot puree:

Instructions

For the hazelnut-crusted goat cheese:

For the orange carrot puree: