500g (17.5 ounces) goat’s cheese semi-dry (Valencay, Pouligny or Ste Maure)
20cl fresh cream
4 egg yolks
80g (2.80 ounces) of flour
100g (3.50 ounces) of butter
80cl of milk
10cl of brandy
5 soup spoons of dry raisins
6 soup spoons of ground nuts
1 bunch of fresh grapes (muscat)
6 sprig of chives (for decoration)
1 clove of garlic
Salt and pepper
Soak, for the duration of preparing the dish, the dried raisins in the brandy.Melt the butter in a large sauce pan over a slow flame. Then kneed in the flour and mix for two minutes.
Pour in the milk, keep stirring until the mixture boils. Take off the flame and allow to stand for 10 minutes…..stir occasionally. Grate the goat’s cheese and add to the sauce. At this point add the brandy from the raisins. Add chopped garlic, cream, the egg yolks, a little nutmeg and salt and pepper.
Pre-heat the oven to 210° c (th.7). Pour a third of the mixture into a cake mould. Make sure the sides are well buttered. Sprinkle on the dried raisins that had been soaked in brandy. On top of this pour another third of the sauce. Sprinkle with nutmeg. Cover with the remaining sauce. Place the pan in another pan of hot water. In France this is known as a "bain-marie"; it allows gentle cooking. Put both in the oven for 45 minutes. Once finish place in the refrigerator for twelve hours. Take out the cake pan and decorate with the grapes and chives. Well done…..must be prepared the day before…well worth the wait.