Goat’s cheese with mirin

Makes Desserts and puddings

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Method

Put the mirin, 50ml water, orange peel and peppers in a small stainless-steel pan and warm gently over a low heat. Turn the heat off and let it sit for 5 minutes, then add the rice wine vinegar or lemon juice. Bloom the gelatine leaves in cold water for a few minutes until soft, then add to the liquid and strain.

Pour the jelly into a stainless- steel mould that is slightly bigger than the cheese, to a depth of 5-8mm. Alternatively, you could use a small glass jar, as long as the jelly can slide out easily. Put in the fridge to set, and leave the remaining jelly to cool but not set.

Once the mould is set, take the cheese out and unwrap it. With a small blowtorch, gently lick the jelly with the flame to loosen it slightly. This helps the cheese to adhere to the jelly and will stop it floating when the rest of the jelly is added.

Put the cheese, top-side down, on the loose jelly and reset in the fridge for 10 minutes.

Pour the rest of the liquid jelly over to fully encase the cheese evenly by 8-10 mm, the same
as the bottom. If the jelly has set before you can pour it in, gently melt it, but don’t pour
it over hot or it will lift the set cheese from the base jelly when it melts. Leave to set for at least 90 minutes.

Using a blowtorch or warm water bath, gently loosen and demould the jelly on to a plate. Serve with fruit and crackers.

COOK’S NOTE

You’ll need a mirin with a delicate and mild sweet umami flavour or a sweeter, low-alcohol, artisan-style sake.