By combining creamy goat cheese with Meyer lemon zest and heavy cream, nja came up with a delicious and silky cream with just a touch of tang and richness. With a bit of honey, it’s a great complement to cakes and pies; with more goat cheese and a pinch of nutmeg, it’s a dynamite cannoli filling.
Meyer Lemon Goat Cheese Whipped Cream
1 cup heavy cream
zest of 1 Meyer lemon
2 oz. soft fresh goat cheese
1 Tbsp. honey
1 Tbsp. powdered sugar, or more to taste
Place 1/4 cup cream, lemon zest, goat cheese, and honey in the top of a double boiler. Stir until cheese and honey melt. Refrigerate until thoroughly chilled. Once cold, strain through a fine sieve and discard lemon zest. Whip the remaining cream and 1 Tbsp. powdered sugar in a separate bowl. Taste the whipped cream and lemon-cheese mixtures for sweetness; if you will want a sweeter product when it’s all combined, add more powdered sugar to the whipped cream (it’s hard to adjust the sweetness once it’s all mixed together). Stir about 1/4 the whipped cream into the cheese to lighten it up, then gently fold in the remaining cream in 3 equal additions. Serve immediately or keep well chilled for up to 3 days, stirring briefly before each use.
Cannoli Filling Variation
Follow the same procedure as above, but increase goat cheese to 4-5 oz. and leave out honey. Add a pinch of freshly grated nutmeg to the 1/4 cup cream with the goat cheese and lemon zest. After straining the cheese mixture, add 1 Tbsp. powdered sugar and beat with an electric mixer for a few minutes, until stiff and chunky. Continue as above with whipped cream and powdered sugar, and pipe into cannoli shells.