"Make sure it's good....." That's what we were told at the weekly menu meeting at Claridges the week the executive chef added a new canape to the menu - glazed goats cheese with chilli jam and rocket. How to actually do it? That was up to us to find out. As we found out it isn't as easy as cutting the goats cheese (as you need to roll it to a smaller size for a start) and blow torching the top – because by the time the cheese was glazed it had also melted away. A couple of hours to go to the canapé party and we had no goats cheese.
“Get it in the blast freezer and then try it” said the sous chef. We clingfilmed it and took it down. The blast freezer was located in the pastry kitchen, so was full of parfaits, chocolate cases and the like. There was a small time slot for the goats cheese before the next round of pastry. It worked. Better. This time less melted away, though it lost the perfect edges but we finally got a glaze.
How do I make this?
You may ask.
Skin removed, the cheese is mixed in the mixer. It is then rolled by hand into a long sausage shape in cling film (using the cling film tightening technique shown last year) and chilled.
These days I use my blast freezer for this purpose - as it is much faster there isn't a chance of it drying out, though your domestic freezer will be fine, it will just take a bit longer.