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.