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Hazelnut-Crusted Goat Cheese with Orange Carrot Puree

Hazelnut Crusted Goat Cheese_7 - Peugeot Saveurs


For the hazelnut-crusted goat cheese (4 servings):

  • 7 ounces (200g) fresh goat cheese
  • 1 teaspoon olive oil (or better, hazelnut oil)
  • 2 teaspoons honey
  • 1 pinch red chili (optional)
  • Salt and pepper
  • 2 Tablespoons panko (breadcrumbs)
  • 2 Tablespoons ground hazelnuts
  • 2 large eggs
  • 3-4 Tablespoons vegetable oil, neutral in taste

For the orange carrot puree:

  • 4 small carrots (about 7oz/200g), sliced
  • ½ orange, juice
  • 2 Tablespoons crème fraîche
  • ¼ teaspoon ground cumin
  • ¼ lime, to serve (optional)
  • Salt and pepper


For the hazelnut-crusted goat cheese:

  • In a bowl, mix the fresh goat cheese with the olive oil. Add honey, chili (if using), salt and pepper.
  • Shape 4 cheese blocks, using a pastry ring or with your hands. Wrap them in cling film and place in the refrigerator for 30 minutes.
  • Meanwhile, prepare 3 different bowls: one with the flour, one with the beaten egg mixture, one with the mixture of breadcrumbs and hazelnuts.
  • Dip the goat cheese in each of the 3 bowls (following the following order 1/ flour, 2/ beaten eggs, 3/ breadcrumb mixture), covering all sides, then repeat the operation a second time.
  • Heat the vegetable oil in a large skillet, then fry the goat cheese blocks on all sides until lightly colored. Wipe them off on paper towel and set aside.

For the orange carrot puree:

  • Cook carrots in a large volume of water (or steam them) until tender, about 15-20 minutes.
  • Drain the carrots and mix them using a hand blender together with the cream and orange juice. Add the cumin, season with salt and pepper, and mix until silky smooth.
  • Serve the goat cheese on a bed of orange puree and garnish with a few microgreens. Add a fresh squeeze of lime juice over the puree just before serving (optional).