Goat cheese-honey custard with brandied nectarines

Serves 8

  1. 1-1/4 cup milk
  2. 1tb gelatin
  3. 3-1/4 cups cream
  4. 1/2 cup basil
  5. 1/3 cup honey
  6. 1/8tsp salt
  7. 10oz goat cheese
  8. 8 white nectarines
  9. 1 cup sugar
  10. 1 cup brandy
  • Mix and rest 1-2 for 10 minutes. Meanwhile, bring 3-4 to a simmer, rest for 5 minutes and strain.
  • Whisk milk mixture over medium heat until gelatin is dissolved. Take off-heat and whisk in 6-7. Whisk in cream. Whisk in goat cheese. Cool in ice bath and whisk until temperature is 50 degrees.
  • Strain and transfer into 8 4oz ramekins. Cover and chill overnight.
  • Score bottoms of nectarines and blanch for 30-45 seconds. Transfer to ice bath, peel and cut into 1/2in wedges.
  • Bring 9-10 and 3/4 cup water to a boil. Add nectarines and simmer for 1 minute. Transfer to a heat-proof container and cool. Can be refrigerated for 1 week.

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