Goat’s Cheese and Sake Dumplings

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 250 ml (9 fl oz/1 cup) quality fresh goat’s milk
  • 50


Put the goat’s milk, sake, peppercorns and bay leaf in a heavy-based saucepan and bring to a simmer. Reduce the heat to a gentle simmer and let the mixture infuse for 2 minutes. Cut the goat’s cheese into small manageable pieces and add to the hot milk. Whisk in to combine. Season the milk with the salt, soy and mirin, and then add the lemon zest. Remove from the heat and stand for 5 minutes.</