Goat’s cheese gateau

goat's cheese gateau
1H 15M


Grape juice glaze


1.Grease 20cm (8-inch) (closed) springform pan; line base and side with baking paper.
2.Blend or process capsicum, cream cheese and half the juice until combined; season to taste. Spread into pan. Cover mixture; refrigerate 30 minutes.
3.Blend or process goat’s cheese, cream, preserved lemon, lemon rind, chervil and remaining juice until combined; season to taste. Spread evenly over capsicum mixture. Cover; refrigerate 30 minutes.
4.Meanwhile, to make grape juice glaze; place ¼ cup of the grape juice and the gelatine in a small heatproof jug; stand 5 minutes, then stand jug in pan of simmering water, stir until gelatine is dissolved, cool. Stir remaining grape juice and sugar in small saucepan over low heat until sugar dissolves; cool, then stir in the port and the gelatine mixture.
5.Pour glaze over cheese mixture. Cover; refrigerate overnight.
6.Remove gateau from pan. Serve cold with bagel crisps and salad leaves, if you like.

Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water; dry, then chop finely.