Fresh Goat Cheese with Tasmanian Mountain Pepper Berries and Fennel

Preparation time: 15 min

Ingredients

• 4 cheese strainers of fresh goat cheese (1 cheese strainer per person)

• Ground Air-Dried Tasmanian Mountain Pepper Berries

• 10 ml of very fruity olive oil

• 2 hearts of fennel

• 10 g of fresh peeled beans

• Salt

1. Place cheese strainers in four plates and sprinkle them with Ground Air-Dried Tasmanian Mountain Pepper Berries.

2. Slightly salt and pour olive oil.

3. Cut the hearts of fennel into small strips with a grater.

4. Dip them into the cold water and strain them with a strainer.

5. Place the fennel around the cheese, add the beans and serve.

Pepper Berry Ice-Cream

• 375ml fresh full-cream milk

• 225ml cream

• 225 grams raw sugar

• 6 egg yolks

• 10 grams Fresh Tasmanian Mountain Pepper Berries (lightly minced), or 2.5 grams Ground Air-Dried Pepper Berries, or a mixture of the two (eg: 1.25 grams of Dried and 5 grams of Fresh, lightly minced)

1. Whisk yolks and sugar together until they are light and foamy.

2. Add milk, cream and Air-Dried Ground Pepper Berries and mix well.

3. Pour the mixture into the ice-cream maker bowl while the machine is on.

4. Leave to mix for 20-40 minutes or until doubled in bulk or until it freezes, but add the fresh lightly minced Fresh Pepper Berries when the mixture starts to expand.

5. Place the bowl in freezer for another 30 minutes, then serve.