Page 31 - Explore Magazine Spring 2017

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GOAT’S CURD MOUSSE WITH

TASTE OF WALNUT CRUMBLE & FIG
Ingredients
6 figs, quartered
TRAVEL 1 Tbsp brown sugar
150ml thickened cream
1 tsp vanilla bean paste or extract
125g goat’s curd
Zest of 1 lemon
1 Tbsp honey
A delicious healthy dessert from South Australia.
2 Tbsp gluten-free flour
10g butter
Sprout is a hands-on, healthy cooking school and 1 Tbsp caster sugar
health studio established in 2011 in Adelaide. Sprout ¼ tsp ground cinnamon
Catering, a branch of the cooking school, also offers
fresh, seasonal food options. 1/3 cup walnuts, crumbled into small pieces by hand.
Method
Sprout’s purpose-built kitchen is the largest in South
Australia and its “hands-on” classes are exactly that. Preheat the oven to 200 C. Line a tray with baking
A Sprout class means cooking recipes from start to paper. Place the figs onto the tray (cut side up) and
finish, in the process learning valuable skills, new top each with a little brown sugar. Transfer to the
techniques and delicious, healthy dishes to add to oven and cook for 10-15 minutes or until tender but
your repertoire. not completely falling apart.
The themes of the adults-only cooking classes, Meanwhile, whip the cream and vanilla to firm
timed for daytime or dinner, include Coffee Beans peaks. In a second bowl, use a spatula to beat
& Brunch, Butchery & Braising, Simply Seafood and together the goat’s curd, lemon zest and honey.
Homemade Takeaway. Fold the cream mixture and the goat’s curd mixture
together until well combined.
Supervised by a trained dietitian and featuring
matched wines, Sprout classes are an innovative, Rub together the flour, butter, sugar, cinnamon
educational and entertaining experience. and walnuts in a small bowl. Tip the mixture into
a dry frying pan and cook over medium-high heat,
The dessert on this page – Goat’s Curd Mousse stirring, until it is a golden and fragrant crumble.
with Walnut Crumble & Fig – is reproduced courtesy
of Sprout. Serve the figs with the goat’s curd mousse and
crumble.

HELLOWORLD : EXPLORE : SPRING EDITION