Whipped goat’s cheese pots with apple and cranberry

Serves: 8
Course: Starter
Cooking Time: 0 hr 20 mins
  • 1 large cooking apple, peeled, cored and sliced
  • 1 tbsp water
  • 1 tsp golden brown sugar
  • Pinch of cinnamon
  • 2 x 150g sticks of rindless creamy goats cheese (180g)
  • 1 tub of light cream cheese (180g)
  • 1 tsp honey
  • Some roughly chopped salted almonds
  • Some dried cranberries

1 Put the apple into a small pot along with the water, sugar and cinnamon. Cook over a medium heat for four to five minutes, until the apple breaks down and gets mushy. You can help it along with a wooden spoon, so it's relatively smooth.

2 Break up the goat's cheese into a bowl and add the cream cheese and honey.

3 Whisk with an electric hand whisk, starting slowly at first until it is light and fluffy.

4 Take some nice ramekins or some old-fashioned china cups, then put a layer of apple on the bottom of each cup followed by the whipped goat's cheese.

5 Put in the fridge until needed, then scatter with the almonds and cranberries. Leave to come to room temperature before serving.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford