Goat Cream Cheese and Poppy Seed Pralines with Port Cream and Puff Pastries

Appetizer, Side Dishes
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Ingredients for 10 servings
  • For the port cream
  • 250 g QimiQ Classic, unchilled
  • 200 ml Olive oil
  • 2 Red onion(s), finely sliced
  • 2 tbsp Sugar
  • Rosemary, optional
  • 250 ml Port
  • 50 g Dijon mustard
  • 20 ml White balsamic vinegar
  • 20 ml Lemon juice
  • Salt and pepper
  • For the pralines
  • 250 g QimiQ Classic, unchilled
  • 600 g Feta cheese
  • 200 g Fresh goat cheese
  • 1 Garlic clove(s)
  • 50 g Poppy seeds, ground
  • Lemon juice
  • Salt and pepper
  • Poppy seeds, to coat
  • For the puff pastries
  • 1 package Puff pastry
  • Egg(s), to brush
Method
1.

Preheat the oven to 180 °C (convection oven).

2.
For the port cream: sauté the onions in half of the olive oil. Add the sugar and allow to caramelize. Add the rosemary and douse with the port. Reduce to half and remove from the heat.
3.
Whisk the unchilled QimiQ Classic smooth and slowly whisk in the remaining olive oil. Add the onion mixture and the remaining ingredients and mix well. Allow to cool.
4.
For the pralines: whisk the unchilled QimiQ Classic smooth. Add the feta cheese, goat cream cheese and poppy seeds and mix well. Season to taste.
5.
Form the mixture into equal sized balls and coat with the poppy seeds. Allow to chill well.
6.

For the puff pastries: cut the puff pastry into 10 equal sized strips (approx. 10 x 4 cm) and brush with the egg. Bake in a preheated oven for approx. 10 minutes.

7.
Serve the goat cream cheese and poppy seed pralines with the port cream and puff pastries.