Fresh goat’s cheese with honey and Serrano ham on a fresh fig

Text read by Mary Peters


  • 2 figs, fresh
  • 2 tsp. fresh goat’s cheese
  • 2 slices Serrano ham, thinly sliced
  • Honey
  • Pepper, black, freshly ground


Finely chop the onion and rosemary needles. Finely purée the chestnuts. Briefly sauté the onion and rosemary in olive oil, add the chestnut purée and mix. Separate the eggs, beat the egg yolks with butter until fluffy. Stir in the chestnut mixture and the cheese. Season with salt, pepper and add the lemon zest.

Beat the egg whites until stiff, mix with the chestnut mixture and pour into buttered soufflé moulds. Place the moulds in a baking dish. Fill with water to 2/3 of the height of the soufflé dish. Bake in the preheated oven at 180 degrees for about 45 minutes.

A cream sauce with fresh mushrooms goes very well with this.

Cut the fig twice crosswise, about halfway into the flesh at the pointed end. Then take the fig in both hands and carefully press from the outer bottom part into the fruit so that the four incisions at the top go outwards, forming a kind of a basket.

Now place goat’s cream cheese on the fig. (About the size of a walnut) and add a few drops of honey on top. Roll up the ham slice decoratively and place it on the cheese. Grind fresh black pepper over the top if desired