Goat cheese cappuccino - Nest in Normandy Dieppe

Goat cheese cappuccino with tarragon whipped cream

Ingredients: Yields 4 servings

From the fresh produce market:
2 sprigs of fresh tarragon

From the cheesemarket:
10cl single full cream
85g fresh goat cheese
40cl milk

From your larder:
Fleur de sel

  • Wash and remove the tarragon leaves from the sprigs.  Put them in a blender with 2 tbsp. of cream and blend finely.  Add the remaining cream and season with salt and pepper.
  • Filter this mixture through a sieve.  Pour the mixture into a whipped cream maker and close tightly.  Shake the whipped cream maker well and place it in the fridge for 2 hours.
  • Melt the goat cheese in a heavy bottomed pan on low heat.  Add the milk gradually, mixing it well with a whisk.  Continue heating on a low flame until the milk with goat cheese is hot.  Check the seasoning.
  • Pour the goat cheese milk into cappuccino cups, 2/3 of the way up.  Shake the whipped cream maker well and top the hot milk with a layer of tarragon whipped cream.
  • Serve immediately.