Goat's cheese truffles

Ingredients

• 300 g rindless goat’s cheese log, fridge cold
• Sea salt and freshly ground black pepper
• Few squidges of honey

Suggested coatings

(Each amount coats about 2 balls)

• 2 tsp crushed pink peppercorns
• 1 tsp sesame seeds
• ½ tsp paprika
• 1 tbsp finely grated parmesan cheese
• 1 tbsp finely chopped fresh chives
• 1 tbsp toasted and finely chopped hazelnuts

Instructions

1. Prepare your chosen coating ingredients and put each one in a separate small bowl or ramekin. Choose a good combination of colours, flavours and textures.
2. Put the goat’s cheese in a bowl and season, blending the salt and pepper in well. Break the cheese into bite-sized pieces, each about 15g (1 teaspoon) each and roll them into smooth balls measuring about 2.5cm in diameter.
3. Mix the honey with a few drops of water to loosen it a little and brush it all over a truffle. Place the ball in one of the coatings and swirl it around until it is evenly coated. Arrange on a serving platter and repeat until all the balls are coated.
4. Either eat at once or cover and refrigerate until almost ready to serve.