Plum with goat cheese

With Tawny Port

  • Serves: 4 portions


  • 4 large dark red/purple plums
  • 80 g goat cheese curd
  • 10 g Quality chocolate of 85% or higher cacao
  • 1 tbsp. fresh espresso
  • 1 dl Balsamic
  • Basil leaves for garnish
  • Pepper


  • Slice the plums into disks of 1/2 inch / 1-1,5cm thickness
  • Heat up 4 tbs of balsamic until steamy, and pour over plum slices put the plum slices in the balsamic and let sit for 1 hour
  • Chop 10gr of dark chocolate, add it to the hot espresso and allow to melt, when fully melted, chill in the refridgerator
  • Unless you have bought pre-sliced goat cheese, freeze the goat cheese for 15 minutes if it needs to be sliced, otherwise sometimes pre-sliced chèvre can be found
  • Slice cool goat cheese in equally thick slice as the plum disks. Dab the plum pieces on a paper towel before plating.
  • Make a tower, add droplets of the espresso-chocolate sauce to the plate, garnish with basil and pepper.

Hannah's Tip

  • If the peel of the plums are tart, you can peel them off just before plating