Panisses with Fresh Goat’s Cheese and Pumpkin Seed Condiment


Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 servings)
  • 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
  • salt
  • 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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN