Panisses with Fresh Goat’s Cheese and Pumpkin Seed Condiment
- 2 1/4 cups water (500 ml)
- 2 tablespoons butter (25 g)
- 8 3/4 ounces chickpea flour (250 g)
- 2 1/4 cups cold water (500 ml)
- 1 container strained fresh goat’s cheese
- 1 sprig basil
- 1 sprig coriander
- 2 cloves confit garlic
- 1 small handful pumpkin seeds
- freshly ground black pepper
- olive oil
Step 1: Panisses
Heat the first 2 1/4 cups (500 ml) water with the butter and a splash of olive oil.
Place the chickpea flour into a large mixing bowl, and gradually pour in the cold water, beating until the mixture is uniform.
Strain through a fine conical strainer, and pour into the boiling water. Simmer over a low heat for 20 minutes, stirring often.
Grease a loaf pan and pour in the batter. Tap against the counter to remove any air bubbles
Cover with cling film and allow to cool, then refrigerate for 6 hours.
Step 2: Condiment
Pour the entire container of goat's cheese, whey and all, into a bowl. Chop the herbs, and crush the garlic with a fork. Add these ingredients and a splash of olive oil to the cheese. Chill.
Heat a frying pan, and lightly toast a small handful of pumpkin seeds. Drain on kitchen towel and set aside.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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