Vanilla-scented goat cheese custard with fresh watermelon

I cannot think of a better way to beat heat than with a crunchy, cool slab of watermelon. While I spent last season guzzling down glasses of watermelon and mint nectar, the year before I was high on watermelon and cumin curry.  These days,  I have found a slightly more glamorous way to bring down the mercury.

The vanilla-scented goat cheese custard served with batons of fresh watermelon, is my take on the classic goat cheese and melon salad. I have always been amused by the way watermelon’s fresh juiciness gushes right into the exotic sour crumbliness of goat cheese. How effortlessly exotic.

Extract of 1 vanilla pod
50 gm goat cheese
10 ml milk
1 tablespoon powdered sugar
¼ cup chopped watermelon

Simmer milk, sugar and vanilla extract for 5 minutes, stirring continuously. Remove from fire and let it cool.
In a blender, mix goat cheese with vanilla-scented milk and grind it into a fine puree.
Pour the mixture in greased ramekins and bake at 150 degree Celsius for 25 minutes.
Remove from the oven and refrigerate it for 2 hours.
Top it with fresh watermelon pieces and serve.

53 thoughts on “Melon-drama

  1. It’s a pity that I can’t imagine how food combinations would taste but that recipe looks like it will end with some fantabulous food. How simple and lovely! Maybe I will try this out during one of those rare excursions to the kitchen just because it looks simple but still exotic and delicious.

  2. Very interesting and yummy sounding 🙂 Thanks for checking out my site! I just put it up yesterday and the response has been great 🙂

  3. This recipe seems really counter-intuitive – but I love the combo of goat’s cheese and sweet flavours generally, so why not this? I’m slightly surprised by the oven part, though – what’s the reasoning behind that, out of curiosity?

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