BROUSSE WITH HONEY AND ALMONDS
Embracing this week’s theme of transformation, Jasmin, our Events Coordinator, took to the kitchen with her seasonal farm
produce to create Cézanne’s delectable Brousse cheese. Jasmin made this dish from her home-grown oranges, lemons, honey and goat’s
Since isolating and working-from-home at her country property, Jasmin has been experimenting with the art of food transformation; in other
words, lots and lots of cooking. “It’s a really humbling process to work with ingredients straight from the tree or animal. We picked up two
milking goats three months ago just before COVID-19 restrictions began. Since then, and with so much new time on my hands, I have been
slowly learning how to make goat’s cheese. So, it was really exciting when this particular artist’s recipe was flicked my way for my turn
to Cook like an Artist."
Ingredients (serves 6)
- 3 oranges
- 1 lemon
- 175 g (1/2 cup plus 7 tablespoons) crystallized sugar
- 1 small pinch ground nutmeg
- 1 small piece of cinnamon stick
- 1 clove
- 3 tbsp thyme honey
- 600 g (2 1/2 cups) fresh Brousse (or fresh goat’s cheese)
- 4 drops bitter almond extract
- 50 g (1/2 cup) sliced almonds
Prepare the marmalade the evening before the meal. Wash the fruit under running water and then pour boiling water over it to eliminate any
dirt. Rinse, dry, remove the ends and cut the fruit in thick slices above a pot to retain the juice. Let the slices marinate with the
cinnamon, nutmeg, clove, half the sugar and 300 ml (1 3/4 cups) of water until the next day.
Put the container over a slow flame, add 200 ml (3/4 cup plus 1 1/2 tablespoons) of water and, without covering, bring to a boil, lower
the flame and continue cooking for 20 minutes. Take off the heat, add the rest of the sugar and let it cool without covering. Remove the
clove and the cinnamon and heat the marmalade until it is boiling, then take if off the flame and let it cool.
Melt the honey in a double boiler. Place the cheese, well drained, in a jar and beat it vigorously with the melted honey and the almond
extract. Pour it into a serving cup and let it cool for 30 minutes before serving, decorated with almonds and accompanied by the
"Cézanne’s recipe doesn’t include making fresh Brousse cheese, but I had a really great time going this extra step. If
you’d like to try making Brousse yourself from scratch, I followed this very simple recipe. You’ll need 1 litre of goat’s
milk, 3 tablespoons of freshly squeezed lemon and 2 teaspoons of salt. In a pot, bring the milk to boiling. Once the milk is bubbling
around the edges, stir in the lemon and salt and continue to boil for 3 minutes. Turn off the heat and leave the pot undisturbed for one
hour for the curd and whey to fully separate. After one hour, break up the curd and whey with a spoon. Pour the curd and whey into a
cheese mould and leave for 2 hours to allow the whey to completely drain. Once drained, store the cheese in a jar in the fridge or enjoy
“I enjoyed Cezanne’s Brousse with honey and almonds on a homemade sourdough fruit loaf the next morning -another beautiful process of
transforming flour and water into bread."
If you try out any of our Cook Like an Artist recipes, please share your foodie photos!
#lindennewart #cooklikeanartist #nailedit