This amuse bouche was the first course of my spring seasonal supper club menu. I used English and French radishes, first of the season Isle of Wight tomatoes and chicory as crudities to dip into an artisan goats cheese whipped up with double cream and pink peppercorns.
Serves 4
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150g Linodum Hill goat’s cheese, at room temperature
150ml double cream
zest and juice of 1/2 lemon
1/2 tsp pink peppercorns, crushed, plus extra for garnish
12 pink, white and purple radishes, halved and whole
150g cherry and baby plum tomatoes, halved and whole
1 small chicory head, quartered lengthways
sea salt and black pepper
fresh mint leaves, for garnish
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Place the cheese in a bowl and make sure the cheese has been out of the fridge long enough so that it can be softened by smoothing the cheese into itself with the back of a metal spoon. Add the double cream gradually, smoothing it into the cheese. Stir in the lemon zest and juice and peppercorns and season with salt and pepper. Once completely combined, whisk with an electric whisk for 2-3 mins, until the mixture is light and aerated.
Divide the whipped goats cheese between four saucers or small plates and top with the radishes, tomatoes, chicory and mint leaves. Season with pepper and serve.
