Ingredients for Chvre Au Coulis De Framboises
- 4 ounces goat cheese
- White Bread
- 2 tablespoons sugar
- 1/4 cup pine nuts
- Frozen Unsweetened Raspberries
- 2 tablespoons maple syrup
- 1 large egg
- All Purpose Flour
- Unsalted Butter
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How to Make Chvre Au Coulis De Framboises
- Combine 1/2 cup breadcrumbs, 2 tablespoons sugar, and 1/4 cup pine nuts in a food processor. Pulse until coarsely ground.
- Transfer the mixture to a pie plate. Clean the food processor bowl.
- Add 1 cup thawed raspberries and 2 tablespoons maple syrup to the food processor. Puree until smooth.
- Line a fine-mesh sieve over a bowl. Press the raspberry puree through the sieve to remove seeds.
- Set the raspberry sauce aside.
- Lightly beat 1 large egg in a small bowl.
- Place 1/4 cup all-purpose flour on a sheet of waxed paper.
- Cut or shape 4 ounces goat cheese into small rounds (approximately 1 inch in diameter).
- Lightly dust each goat cheese round with flour, dip in the beaten egg, and then coat thoroughly in the breadcrumb mixture.
- Arrange the coated goat cheese rounds on a baking sheet. Refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C) just before baking.
- Melt 1 tablespoon butter in a microwave-safe bowl or small skillet. Drizzle over the goat cheese rounds.
- Bake for 8-10 minutes, or until golden brown and heated through.
- Divide the raspberry sauce evenly among four dessert plates.
- Carefully place the warm goat cheese rounds on top of the raspberry sauce using a metal spatula. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
113g
Fat
112g
Carbs
15g
