For the Compote:
Slice the carrots and cook them in boiling water until tender. Drain well and mash them roughly.
In a saucepan, combine orange juice, lemon juice, and sugar.
Bring the mixture to a boil, then stir in the mashed carrots. Simmer over medium heat for 10 minutes. Leave aside until completely cool.
For the Pyramid:
Keep the Chavroux Goat’s Cheese Pyramid in its mould.
Carefully carve a small hole in the centre of the goat’s cheese using a teaspoon and fill it with the cooled carrot compote. Carefully seal the hole with the removed goat’s cheese.
Refrigerate for at least 1 hour before serving.
Once chilled, unmould the pyramid. Garnish with the paprika, sesame seeds, and serve with crackers for dipping!
150 Chavroux Goat’s Cheese Pyramid
100g Carrots
4 tbps Orange Juice
1 tsp Lemon Juice
50g Sugar
1 pinch Paprika
1 handful Sesame Seeds
1 pack of Crackers
PRODUCT
View Method
Recipe Method
For the Compote:
Slice the carrots and cook them in boiling water until tender. Drain well and mash them roughly.
In a saucepan, combine orange juice, lemon juice, and sugar.
Bring the mixture to a boil, then stir in the mashed carrots. Simmer over medium heat for 10 minutes. Leave aside until completely cool.
For the Pyramid:
Keep the Chavroux Goat’s Cheese Pyramid in its mould.
Carefully carve a small hole in the centre of the goat’s cheese using a teaspoon and fill it with the cooled carrot compote. Carefully seal the hole with the removed goat’s cheese.
Refrigerate for at least 1 hour before serving.
Once chilled, unmould the pyramid. Garnish with the paprika, sesame seeds, and serve with crackers for dipping!
