400g fresh goat's cheese curd
2 cups pouring cream
4 shallots, chopped
1 lemon, juiced
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
salt and pepper, to taste
4 tablespoons extra-virgin olive oil
1 white baguette sliced 1 cm thick
16 pitted prunes
brandy or armagnac
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak prunes in enough brandy to cover for 30 minutes.
Brush the bread with olive oil and toast in 150°C; until crispy (croutons).
Place the goat's curd in a bowl and fold in the cream, shallots, parsley, chives, lemon juice, salt and pepper (ensure all the ingredients are cold to prevent splitting).
Using 2 tablespoons that have been dipped in hot water, quenelle (egg shape) the cheese onto each crouton.
Place on a serving platter and top with a prune and a little of the brandy juice drizzled over the top.
Garnish with a sprig of chervil.