Goat Blue Cheese and Pear Timbales a Light Starter Course
This recipe combines sharp, creamy blue goat cheese and ripe Anjou pears in a lovely savoury flan or timbales. The Anjou pear is also called the Genovian pear (in Italy), and perhaps that is a good example of the transferability of the language of cooking. A timbale in French cuisine is a sweet or savoury, custard-like recipe that is cooked in a cylindrical pan or bottomless dish (flan ring). In Italian, the same dish is called a Timballo. You say tomat-oh…
Here is David’s original post and gorgeous step-by-step photos of this starter dish, which he prepared for Valentine’s dinner.
Goat Blue and Pear Timbales
- a pat of Butter for the ramekins
- Parchment Paper
- 2 5-inch Sprigs Rosemary leaves only
- 1/2 teaspoon White Peppercorns
- 1/2 cup + 2 Tbsp Cream
- 4 oz Blue Goat Cheese or other blue cheese
- 2 large Eggs
- 1/2 Anjou Pear (firm-ripe ) peeled and cut into 1/2-inch cubes
- Baby Spinach Leaves about 8-10 per serving
- 4 + Whole Walnut Halves for garnish, plus chopped walnuts,
- Floral Honey for drizzling
- Preheat oven to 325°F. Butter 4 3/4-cup ramekins, and line the bottom with a round of parchment.
- Lightly butter the parchment.
- Set a kettle of water to heat on the back burner.
- Using a spice grinder, pulverize the rosemary leaves and white peppercorns into a fine dust.
- Place about 1/2 teaspoon in each ramekin; tilt and swirl to coat the bottoms.
- Divide the remaining rosemary-pepper mixture among the four ramekins and shake to distribute evenly.
- Place in the bottom of a 9-inch square baking pan. Set aside.
- Cut goat cheese into two pieces. Crumble one, and cut the other into cubes.
- Place cream and crumbled cheese into a large bowl and whisk until smooth and thick - the cheese will not fully dissolve but you will notice a difference.
- Add eggs and a pinch of salt. Whisk again.
- Then gently stir in the cheese cubes.
- Divide the cheese mixture among the 4 ramekins, then divide the pear cubes among the four and press them down into the cheese mixture.
- Place pan with the filled ramekins in the oven and carefully pour boiling water from the kettle around the ramekins until it comes 3/4 of the way up the outsides.
- Bake for 30 minutes, then allow to cool at least 30 minutes on a rack. If not cooled properly, they will fall apart.
- Arrange spinach leaves on 4 plates.
- Loosen the sides if the custards with a very thin knife blade, and invert onto the spinach beds on each plate.
- Make sure to remove the parchment if it didn’t stay in the ramekins.
- Top each custard with a walnut half, sprinkle chopped nuts around and give a light drizzle of honey to the whole dish.