The minute I saw these truffles on the lovely ‘The Year In Food’ blog, I immediately knew I wanted to make them. They appeal to every fiber of my foodie being.
What also captured my attention was how they formed part of a very exciting food-art installation project that got my creative side doing leaps and bounds. Art, food, drizzling honey – so WOW!
Using only 3 ingredients these gorgeous little flavour bombs are certain to impress anyone who tries them, and will make a fantastic addition to your next cheese platter.
They are fairly tricky to make, but I cut to the chase a bit. I filled them, then rolled them and then coated them in the ground up pistachios in one go.
Wrapping the cheese around the honey presents the biggest challenge and found two different methods worked quite well: firstly I froze some honey which I had poured out onto a small metal container and was able to scoop this out into a ball, secondly, I used honey that had crystalised and was therefore firmer and held its shape.
*In case you didn’t know, honey that turns to crystal form is a sign of a good quality product.
So all you need is a log or two of chevin/ goats cheese. I found 100gms made 6 truffles. You will need a half a teaspoon of honey or so per truffle, and ground up pistachio nuts to roll them in. A little goes a long way here.
Slice off a piece of goats cheese or scoop out to the aproximate size of a tablespoon and roll it into a smooth ball between your hands. Flatten the ball into your palm, fill with honey and gently shape the cheese around it. Roll again between your hands and then roll in the nuts.
I remembered I had some Nomu Pistachio and Sumac Dukkah which I hadn’t yet tried. I love dukkah so much I’ve roasted cauliflower and beetroot in it and have even added it to meatballs, so figured it could only add value to these gorgeous little truffles.
I was right.
I mixed about 20% ground up sumac dukkah with the ground up pistachio nuts, but you could roll them completely in the dukkah.
A piece of preserved fig or watermelon would also make a fantastic filling, and a further little drizzle of honey over the top of the truffle ball would be really nice too.