Curd is the most traditional and natural dessert of the Basque Country and Navarra. Made with sheep or goat milk curdled with natural rennet, it has a texture similar to yogurt but denser and a mild, slightly acidic dairy flavor. Rosemary honey and walnuts are its classic companions.
Mediterranean
Goat curd with rosemary honey and walnuts
Goat milk curd with rosemary honey and toasted walnuts. Traditional Navarrese dessert, natural and rich in fermentation cultures.
- Spain
- Dessert
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 8 g
- Fiber 0.8 g
- Carbohydrates 14 g
- Fat 10 g
- Sodium 80 mg
Story behind the dish
Preparation
Goat curd with rosemary honey and walnuts is a preparation from Spain with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 goat milk curds (from the store, or homemade).
- Have ready: 4 tablespoons of rosemary honey.
- Have ready: 50 g of chopped walnuts.
- Have ready: Ground cinnamon (optional).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Toast the walnuts in a dry frying pan for 3 minutes until lightly browned.
Toast the walnuts in a dry frying pan for 3 minutes until lightly browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Serve each curd in its clay pot or in a bowl.
Serve each curd in its clay pot or in a bowl. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Pour 1 tablespoon of rosemary honey over each curd
Pour 1 tablespoon of rosemary honey over each curd. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Spread the toasted walnuts on top
Spread the toasted walnuts on top. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle with a pinch of cinnamon if desired
Sprinkle with a pinch of cinnamon if desired. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately or refrigerate until ready.
Serve immediately or refrigerate until ready. Serve on a preheated plate or platter if the dish must maintain temperature. Watch the exact point indicated; An extra minute can alter the result.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Let cool completely before cutting or unmolding; the structure settles with rest.
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