Palmaz Muscat and Chévre Cheesecake Cremes with Strawberry

5/9/2018 7:07:39 PM

Chèvre Cheesecake Cremes with Strawberries

By Florencia Palmaz | Pairing:  Florencia Muscat | At the Table and Around the Fire

This is a great base cream to top with any seasonal fresh fruit. In the summer, vanilla- scented strawberries are a favorite, and in the fall we will switch to candied citrus rounds. The cream lasts up to 4 days in the fridge and is perfect for a sweet treat when friends unexpectedly drop by.


MAKES 40 TO 60

cup heavy whipping cream

2 tablespoons plus cup granulated sugar, divided

16 ounces goat cheese

cup crème fraiche

2 tablespoons light corn syrup

Zest of 1 Meyer or Eureka lemon

1 tablespoon (about 1 lemon) fresh lemon juice

12 to 15 large ripe strawberries, trimmed and quartered

2 teaspoons vanilla bean paste or vanilla extract

40 to 60 Honey Wheat Biscuits (page 232)



1. In a standing mixer, whip the cream and 2 tablespoons sugar to stiff peaks. Remove from the bowl and set in the refrigerator to cool. In the same mixing bowl, add the goat cheese, crème fraiche, corn syrup and lemon zest and whip until smooth. Fold in the whip- ping cream and set in the refrigerator, covered, until ready to use.

2. Toss the strawberries, remaining 1/4 cup sugar and vanilla in a small bowl and set aside.

3. When you’re ready to plate the cheesecakes: Make a small quenelle with two spoons (take a dollop of mixture between two spoons and alternate the spoons around the mixture to form an oval shape), rinsing the spoons in warm water each time. Place each quenelle on a Honey Wheat Biscuit and top with a quartered strawberry. Serve while still chilled. 


MAKES 40 TO 60

2 cups whole wheat flour cup all-purpose flour
cup light brown sugar
teaspoon baking powder teaspoon baking soda

teaspoon sea salt

teaspoon ground cinnamon

teaspoon ground ginger

8 tablespoons (1 stick) unsalted butter

cup honey

cup plus 1 tablespoon whole milk

teaspoon vanilla extract

If you can make theses biscuits one day ahead, the texture is best on the second day.


1. Preheat the oven to 350°F. In a food processor, add the flours, brown sugar, baking powder, baking soda, salt, cinnamon and ginger. Then slowly add the butter, honey, milk and vanilla. Separate into 2 balls. Cover and chill for at least 30 minutes.

2. Roll out the dough to about 1/8-inch thickness and cut out
the cookies with a cookie cutter. Carefully place biscuits on a parchment-lined baking sheet. Pierce each biscuit with a fork twice. Bake for 15 to 20 minutes, or until firm but not browned. Remove from the oven and cool. Store in an airtight container for up to 1 week.