Last week I asked for advice on making a condiment for the Nigella Clementine Cake that featured goat cheese:
When I made it the first time, it didn't come out quite as I wanted. The end product wasn't creamy or velvety like whipped cream, but very stiff and cheesy. It was delicious, but didn't have the right texture for spooning onto a slice of cake. But it struck me as very similar to a ricotta-based cannoli filling, but without the milky flavor those often have. So with the leftovers I stuffed a few cannoli shells from the deli down the street and the result was excellent.
I tried again by changing a few things: lowering the amount of goat cheese, less whipping, and adding some honey instead of only sugar. The result was far better ("100 times better" according to my wife). This is a very lemony and silky cream with just a touch of tang and richness from the cheese. It was great with the leftover cake and some fresh buttermilk biscuits.
Meyer Lemon Goat Cheese Whipped Cream
1 cup heavy cream
Zest from 1 Meyer lemon
2 oz fresh goat cheese
1 Tbsp honey
1 Tbsp powdered sugar, perhaps more
1. Pour 1/4 cup of the cream into the top of a double boiler or small bowl and set over simmering water. Add the zest from the lemon, goat cheese, and honey. Stir until cheese and honey melts. Remove from heat and put in fridge until thoroughly chilled.
2. Once cool, strain the mixture through a fine sieve, discard zest.
3. Using a hand mixer or whisk, whip the remaining 3/4 cup of cream and powdered sugar in a cold metal bowl. Taste the whipped cream and lemon cheese mixture for sweetness. It'll be hard to adjust the sweetness once they are combined, so add more sugar to the cream if you'd like a sweeter end product.
4. Once satisfied, stir about 1/4 of the whipped cream into the cheese to lighten it up. Then gently fold the remaining cream into the mixture in about three equal additions. Serve immediately or keep well chilled for up to 3 days in the fridge, stirring briefly before each use.
To Make a Cannoli Filling:
Follow the steps above with the following modifications:
Increase goat cheese to 4 to 5 oz.
Add a pinch of freshly grated nutmeg
Leave out honey
Increase powdered sugar to 2 Tbsp
1. Add nutmeg along with increased quantity of cheese to warm cream.
2. After straining the mixture, add 1 Tbsp of the powdered sugar and beat with an electric mixture for a few moments, until stiff and chunky.
5. Pipe into cooled cannoli shells.
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