Food and Travel Magazine | Goat’s cheese with mirin

Name: Food and Travel Magazine | Goat’s cheese with mirin
Ingredients: 100ml high-quality mirin or sweeter sake (see Cook’s note); peel 1/2 orange; 4 sancho peppers, lightly crushed; 1tsp rice wine vinegar or fresh lemon juice; 2 small lactic-set goats’ cheeses to fit a stainless steel mould with room for jelly, or use cows’, sheep’s or a blend; 3 gold-strength gelatine leaves; apple, plum or pear slices or crisp persimmon; crackers of your choice

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Goat’s cheese with mirin

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Ingredients

100ml high-quality mirin or sweeter sake (see Cook’s note)
peel 1/2 orange
4 sancho peppers, lightly crushed
1tsp rice wine vinegar or fresh lemon juice
2 small lactic-set goats’ cheeses to fit a stainless steel mould with room for jelly, or use cows’, sheep’s or a blend
3 gold-strength gelatine leaves
apple, plum or pear slices or crisp persimmon
crackers of your choice