Brush eight 1/2 cup capacity dariole moulds with oil to lightly grease. Place on a tray
Combine milk, cream and bay leaf in a saucepan over medium heat, stirring occasionally, for 10 minutes to infuse flavours. Remove from heat
Place the gelatine sheets in a bowl of cold water, allow the sheets to soften, then squeeze out excess moisture and place into the warm milk and cream, stir to dissolve. Allow to cool
Add the goat cheese and stir to combine. Strain mixture through a fine sieve into a large jug
Pour the mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set
To serve: Dip the moulds into hot water for 1-2 seconds and then turn onto serving plates
Serve with roasted pear on the side
Pears
Ingredients
4 ripe Packham's Triumph pears, halved, cored
Olive oil
2 teaspoons honey
Sea salt
Lemon thyme
4 cloves of garlic, peeled and sliced
Method
Roll the pear halves in olive oil, place onto a baking tray cut side up. Drizzle with the honey and sprinkle with sea salt, lemon thyme leaves and sliced garlic
Place in a preheated oven, 180°C for 15 minutes or till golden
