“I like the way this recipe says one bottle of Marc, taking into account the chef’s needs. Cheesecake may have left you uninspired before… Ah! Cheesecakes, they are a-changing.”
This is one of cult UK chef Fergus Henderson’s favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).
Ingredients
Method
Main
1.Preheat oven to 180C. Place the goat’s curd in a large mixing bowl, add the lemon juice and zest and whisk together with a balloon whisk until light and fluffy. The goat’s curd has a tendency to get stuck in the whisk but don’t be tempted to use an electric mixer as it will overwork the curd.
2.Whisk together the eggs and sugar for 1 minute, then add them, little by little, to the goat’s curd mixture, whisking constantly. Pour the mixture into a 25cm spring-form cake tin lined with baking paper and place on a baking tray. Bake for about 1 hour or until golden brown. It will still have a good wobble when it comes out, but don’t worry, it will set as it cools. To serve, cut the cheesecake into slices and pour 1-2 tbsp of Marc over each one.
Note Marc de Gewürztraminer d’Alsace is an eau de vie and is available from specialist liquor stores.
Notes
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