A goat cheese pearl, the reason I call that pearl is really because of the shape of it. Let’s clean up just a little bit here. With that dish, we start off with a little bit of goat cheese. We have a little bit of flour. We’re going to use some of the egg that we had previously done before. It’s a very, very simple recipe.
I’ll take a little bit of goat cheese. Now this is just a straight goat cheese. What I'm doing is just making a little tiny balls of goat cheese. You want to keep from somewhat small. This is about the size of a nickel there. Sometimes it’s a little sticky to work with the goat cheese but we’re going to work right through that.
So what we have here is we have a little bit of the goat cheese balls. Then we’re going to put those inside of the little bit of flour. So we put those in a little flour. It’s a very classic technique. It’s called pane and that has to do whenever you do flour, eggs and then bread crumbs.
In this instance, we’re going to use a little bit of Phillo dough. This is Phillo dough. It should buy at the store just regular Phillo dough that I’ve previously cut up a little bit. And then what we’re going to do is we’re going to get a nice clean knife for this. And then what we do is that we take the Phillo, and we’re going to shred the Phillo. So you want to shred the Phillo with your knife. You need to shred it that way. That’s going to add some of the characteristic of your final product.
Here we have our goat cheese and a little bit of flour. We have our shredded Phillo dough that we’re just going to put right on the side here. And what we’re going to do is we’re going to get our goat cheese and roll it around in the flour. Now what that does is that it helps adhere the egg to the goat cheese. If you skip this process, you’re going to end up not adhering enough egg to the actual goat cheese then when you get to the Phillo dough it will not grab on to the goat cheese.
So we take those and we mix them up really well, dropping our egg and dusting some of the flour out there. So we mix that around just a little bit. Let it sit for a couple of seconds in there because you really want the eggs to saturate into the flour. What you’re doing is you’re coating almost like a paste. Then we’ll take one of this out right, put it right there and take another one out. So once it’s like that then you’re going to surround the goat cheese. And then you get to have to look front. After you surround them and that’s kind of what you’re looking for, you want to roll around just a little bit in your hands. That’s the final product there. You put that one there.
Now we’re going to get ready to put this in the oil. We’re going to deep fry this just a little bit. As you can see, all this really is on the outside. It’s a little bit of Phillo dough. Where’s the other one? There’s the other one right there. You can roll that around a little bit, and it’s the egg that’s help in adhere that Phillo because what you’re trying to do is you’re trying to make a crust out of the Phillo dough.
Here are some I’ve previously made. Now see this, I’ve made a couple of hours ahead of time, so you can easily make this a couple of hours ahead of time, and it still stays very nice. We’re going to put this inside of our oil. This is a very quick, about 15-second process, and so we put those in there like that. This process needs to be very quick because you don’t want to melt the goat cheese. You just really want to cook the outside of the Phillo. As you can see , they’re very quick to make and the way we’re going to serve this is we have some teaspoons. So we take our teaspoons; we take our goat cheese put our goat cheese there.
And now we’re going to make our honey. This is just a regular ordinary honey and a little bit of black truffle oil. So what we do is we put just a little bit of the truffle oil. I would say no more than two or three drops inside. This is very easy to make. So we mix that up. You’ll be amazed of what the flavor is going to be like of the truffle and the honey.
And once these are made, they we’re going to go ahead and we’re going to drizzle a little bit on top. So, we’re going to drizzle a little bit of the honey on there, and after that we take a little bit of paprika, just using this just for a little bit of color. A little bit of paprika on there and there you have it.
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