Brandy snap flautas with goat’s cheese & salted caramel

Brandy snap flautas with goat’s cheese & salted caramel

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Goat’s milk is very popular in Latin American gastronomy. Cajeta is a form of caramelised goat’s milk. Here a goat’s cheese parfait is layered with salted caramel to recreate the cajeta flavours. Flautas are traditionally rolled and fried tortillas, and are commonly filled with prawns (shrimp) and bathed in chipotle sauce. Here they inspire a dessert version of brandy snap flutes filled with rich parfait.

Ingredients

Quantity Ingredient
1 quantity Salted caramel sauce
fresh figs, quartered, to garnish
raspberries and tart blackberries, halved, to garnish

Goat’s cheese parfait

Quantity Ingredient
100g caster sugar
4 large egg yolks
125ml cream with at least 35% fat content
1/2 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped
125g goat’s curd

Brandy snap flautas

Quantity Ingredient
90g plain flour
90g butter, softened
100ml golden syrup
220g icing sugar, plus extra for dusting

Method

  1. Lightly grease and line a shallow 20 cm square tray with a double layer of plastic wrap.
  2. To prepare the goat’s cheese parfait, heat the sugar and 2 tablespoons water together in a small saucepan over low heat, until the sugar dissolves. Bring to the boil then set aside.
  3. Whisk the egg yolks using an electric mixer until pale and creamy and doubled in size. Gradually pour the hot sugar syrup into the yolks, whisking continuously until combined, thick and cooled.
  4. Whisk the cream, vanilla extract and vanilla seeds together in a medium bowl until soft peaks form. Add a spoonful of the cream to the goat’s curd and stir to combine. Fold the goat’s curd mixture into the remaining cream. Fold a large spoonful of the goat’s curd cream mixture into the yolk mixture. Add the remaining cream and fold to combine.
  5. Pour half of the mixture onto the prepared tray. Cover and freeze for 1–2 hours, until firm. Pour over enough salted caramel sauce, approximately 190 ml, to make a thin layer and top with the remaining parfait mixture. Cover and freeze for at least 2 hours, or until set.
  6. Preheat the oven to 180°C.
  7. Lightly grease and line a large baking tray with baking paper.
  8. To prepare the brandy snap flautas, place the flour and butter in the bowl of an electric mixer fitted with a paddle attachment. Beat until white and creamy. Add the golden syrup and beat to combine. Sift in the icing sugar and beat to make a dough.
  9. Divide the dough into walnut-sized balls. You should be able to make 14 but only require 12 for this recipe. The 2 extras cover you for any mishaps when shaping, or extra for tasting.
  10. Place 3 dough balls on the prepared tray, leaving ample space between each, as they will spread to approximately 12 cm in diameter. Press the balls to flatten slightly. Bake for 5 minutes, or until spread out flat, lacy and golden brown. Remove from the oven and leave for 1 minute to cool and set slightly. Working quickly, so that the discs don’t harden and become unpliable, using a cookie cutter, cut out 10 cm rounds. Roll the discs into wide cigar shapes. Set aside to cool. Repeat with the remaining dough to make 12 cigars.
  11. To assemble, using a warm knife, cut the parfait into thin rectangles, slightly smaller than the cigars. Pack the parfait into the cigars, flattening the edges with a warm palette knife. Refreeze briefly.
  12. To serve, place 2 cigars on each serving plate, dust with icing sugar. Garnish with fresh fig slices and berries and drizzle with the remaining salted caramel sauce.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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