358618 Tue Jan 09 19:11:03 -0800 2007 6 31 Home Cooking 0 2169963 Hi hounds, Last week I asked for advice on making a condiment for the Nigella Clementine Cake that featured goat cheese: http://www.chowhound.com/topics/357284 When I made it the first time, it didn't come out quite as I wanted. The end product wasn't creamy or velvety like whipped cream, but very stiff and cheesy. It was delicious, but didn't have the right texture for spooning onto a slice of cake. But it struck me as very similar to a ricotta-based cannoli filling, but without the milky flavor those often have. So with the leftovers I stuffed a few cannoli shells from the deli down the street and the result was excellent. I tried again by changing a few things: lowering the amount of goat cheese, less whipping, and adding some honey instead of only sugar. The result was far better ("100 times better" according to my wife). This is a very lemony and silky cream with just a touch of tang and richness from the cheese. It was great with the leftover cake and some fresh buttermilk biscuits. Enjoy! -Nick Meyer Lemon Goat Cheese Whipped Cream 0. Ingredients: 1 cup heavy cream Zest from 1 Meyer lemon 2 oz fresh goat cheese 1 Tbsp honey 1 Tbsp powdered sugar, perhaps more 1. Pour 1/4 cup of the cream into the top of a double boiler or small bowl and set over simmering water. Add the zest from the lemon, goat cheese, and honey. Stir until cheese and honey melts. Remove from heat and put in fridge until thoroughly chilled. 2. Once cool, strain the mixture through a fine sieve, discard zest. 3. Using a hand mixer or whisk, whip the remaining 3/4 cup of cream and powdered sugar in a cold metal bowl. Taste the whipped cream and lemon cheese mixture for sweetness. It'll be hard to adjust the sweetness once they are combined, so add more sugar to the cream if you'd like a sweeter end product. 4. Once satisfied, stir about 1/4 of the whipped cream into the cheese to lighten it up. Then gently fold the remaining cream into the mixture in about three equal additions. Serve immediately or keep well chilled for up to 3 days in the fridge, stirring briefly before each use. To Make a Cannoli Filling: Follow the steps above with the following modifications: 0. Ingredients: Increase goat cheese to 4 to 5 oz. Add a pinch of freshly grated nutmeg Leave out honey Increase powdered sugar to 2 Tbsp 1. Add nutmeg along with increased quantity of cheese to warm cream. 2. After straining the mixture, add 1 Tbsp of the powdered sugar and beat with an electric mixture for a few moments, until stiff and chunky. 5. Pipe into cooled cannoli shells. Tue Jan 09 19:11:03 -0800 2007 10343 nja 1 2170612 Wow, Nick. That sounds lovely. Am I right to assume that you used soft and creamy goat cheese rather than crumbly goat cheese? Tue Jan 09 21:28:54 -0800 2007 2169963 64941 Pondering 2 2171025 I used Laura Chenel's plain Chevre, which is definitely soft but I don't know that "creamy" is quite the right word. It's not creamy in the way Brie is, nor crumbly like Parmegiano-Reggiano. It's spreadable and fluffy, like a whipped cream cheese. -Nick Tue Jan 09 23:11:40 -0800 2007 2170612 10343 nja 3 2171095 I think by crumbly he meant like feta, which definitely would not produce the same results in the above (fabulous-sounding) recipe! Tue Jan 09 23:34:40 -0800 2007 2171025 62843 luv2bake 4 2173434 Thanks, luv2bake -- that's precisely what I meant (spreadable as opposed to the drier/crumbly varieties). Wed Jan 10 17:24:14 -0800 2007 2171095 64941 Pondering 5 2173835 What's a good way to describe that, grainy? Like mashed potatoes? Or is chevre always spreadable, and the other stuff referred to as crumbly goat cheese? Wed Jan 10 18:47:11 -0800 2007 2173434 11577 Pei 1 2171661 Fabulous! I had the gnawing feeling that something was missing when I ate my meyer lemon cake, but neither soft whipped cream nor lemon glaze was just right. I'll try the chevre when I defrost the pieces sitting in my freezer now. Wed Jan 10 02:29:03 -0800 2007 2169963 11577 Pei