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Blue ewe’s milk cheese, honey jelly and salted water crackers

Australian Gourmet Traveller recipe for blue ewe’s milk cheese, honey jelly and salted water crackers.
Blue ewe’s milk cheese, honey jelly and salted water crackers

Blue ewe’s milk cheese, honey jelly and salted water crackers

Ben Dearnley
8
25M
35M
1H

This dish is inspired by Mark Best’s amazing cheese course at Marque. The combination of salty and sweet flavours is wonderful.

Ingredients

Honey jelly
Salted water crackers

Method

Main

1.For honey jelly, combine honey, wine and 60ml water in a small saucepan, stir over medium heat and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a 2 cup-capacity serving dish and refrigerate until set (3-4 hours).
2.Meanwhile, for crackers, preheat oven to 200C. Sieve flour, baking powder and 1 tsp sea salt into a bowl and make a well in the centre. Combine oil and 120ml warm water in a jug, add to well and mix to form a dough. Turn onto a lightly floured work surface, knead lightly until smooth, then cut into 16 even pieces. Roll each into a 2mm-thick oval, brush with egg wash and prick with a fork. Scatter with sea salt and bake, in batches, on baking paper-lined oven trays until golden (12-15 minutes), cool on a wire rack. Crackers will keep for 1 week in an airtight container.
3.Serve cheese at room temperature with honey jelly, salted water crackers and thinly sliced grapes, if desired.

Drink Suggestion: Pink moscato. Drink suggestion by Max Allen

Notes

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