Eric Ripert's Recipe for Goat Cheese Parfait from In a Cheesemaker's Kitchen

Categories: Recipes

photo by Nigel Parry
Eric Ripert's Goat Cheese Parfait
Is there anything better than cheese? Perhaps. But the list is surely a short one. In a Cheesemaker's Kitchen, released late last year by the Vermont Butter & Cheese Company, features recipes and anecdotes from such chefs as Michel Richard and Mireille Guiliano, authors of French Women Don't Get Fat, Dan Barber of Blue Hill, and Eric Ripert of Le Bernardin. The latter shares his recipe for Goat Cheese Parfait, which combines creamy chevre, tart apples, and sweet potato.

"I like this recipe because it's not too difficult -- yet, it elevates the beautiful goat cheese and is a great mix with the apple and sweet potato," says Ripert of the dish.

Goat Cheese Parfait

Parfait Ingredients:

3 medium apples
2 sweet potatoes (about 1 1/2 lbs)
fine sea salt, to taste
freshly ground white pepper, to taste
3 tbsp olive oil
10 oz chevre, plain
6 oz creme fraiche
1 small shallot, minced (about 1 tbsp)
1 tbsp chives, sliced

Creme Fraiche Sauce Ingredients:

4 oz creme fraiche
1 tbsp shallots, minced
1 tbsp parsley, chopped
1 tbsp chives, sliced
2 tsp lemon juice
fine sea salt and freshly ground pepper, to taste

Salad Ingredients

1 cup celery leaves
2 tbsp black olives, diced
1 tbsp lemon, diced
1 tbsp lemon juice
2 tbsp lemon oil
salt and freshly ground pepper, to taste
1/4 cup celery, sliced on an angle about 1/4 inch long

* Special equipment needed: 6 ring molds, 2 inches in diameter by 3 inches high

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