Burnt Goat’s Curd Cheese with Apple Purée and Salted Caramel by Jean-Didier Gouges

A vegetarian recipe from recently-appointed Head Chef Jean-Didier Gouges at The Petersham in Richmond. This dish is a winning combination of flavours. Skill Level: 3 (1 simple to 5 being complex and challenging) Serves 4 Ingredients: 150g soft matured goat’s cheese, sliced into 12 pieces 3 green apples, cut into spheres with a melon baller…

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