FOR THE FILLING
- 160g low fat curd
- 160g goat cheese
- A pinch of white and black sesame seeds
FOR THE POMEGRANATE RIND
- 3 pomegranates or 250ml pomegranate juice
- 2.8g agar-agar powder
FOR THE CRISP HAM
- A few slices of prosciutto ham
FOR THE WATERY GOAT MILK JELLY
- 0.5 litres goat milk
- 5g agar-agar powder
- Small arugula leaves
1. Mash the curd and goat cheese together with a fork until smooth. Toast the sesame seeds and mix in together with cheesy mixture.
2. Make the pomegranate rind. Cut the pomegranates into halves, place the skin side up and smash the skin with something hard for a few times to deseed the fruits. Rinse the pomegranate seeds to discard the bitter white membranes and squeeze the juice whilst using the cheesecloth. Mix the 250ml pomegranate juice and agar-agar powder and bring it to a boil. Pour the hot mixture into a large flat oven tin in a thin, a few millimetres, thin layer. Place in a fridge, after 20 minutes the pomegranate rind for the roll should be set.
3. Cut the pomegranate rind into small pieces, place onto the baking sheet and spread the goat cheese and curd mixture.
4. Make the ham. Preheat the oven at 180° C. Spread the baking sheet and place the ham flat, cover the ham with the baking sheet and put another oven tin on top to prevent the ham from curling. Cook for around 10-15 minutes, then leave the ham to dry for a few hours.
5. Make the goat milk jelly. Mix the goat milk and agar-agar powder together and bring it to a boil. Then pour the mixture into a bowl and allow to chill. If jelly is too watery, blend it in a blender. If jelly is too thick, add a little bit of milk while blending.
6. Place the goat cheese and curd roll on a plate along with the slice of ham and the watery goat milk jelly. You can use a few drops of pomegranate juice and a few small arugula leaves as a decoration.