This is a great take on a cheese course. Chef’s in fine dining restaurants are always trying to find new and exciting ways to serve their cheeses and this one turned out to be a hit. Cheese and wine (grapes) is a no brainer. Cheese with honey is also the same. So in concept this recipe is really basic on the flavor profile. The flavor really comes from the sweetness of the thomcord grapes and the coolness of the sorbet, the mild but complex flavor of the sheeps milk combined with the texture of the foam. Add a touch of honey for and raw grapes for crunch and just like that you have a unique take on a cheese/pre-dessert course. Here is the recipe I hope you enjoy it!

Thomcord sorbet

2 1/2 cups of thomcord grapes 

1 1/2 cup of sugar 

2 cups water 

1 lemon juiced 

Sheep’s milk foam

5 oz of sheep’s milk yogurt

5 oz of sheep’s milk feta 

splash of water

pinch of salt 

2 isi cartridges

1 oz of honey

1/4 cup of grapes

olive oil

rosemary flowers 

For the foam

Place all the ingredients into a vita mix and puree until smooth, season with lemon and salt. Then place into a isi foamer. Add one n2o cartridge and shake the canister for a good 30 seconds to distribute the gas. Then add the 2nd cartridge and do the same. Then place in the refrigerator until ready to use.

For the sorbet,

Place water and sugar in a pot. Bring to a boil and cook for 4 minutes. Then cool completely and place in a blender with the grapes. Puree until smooth, add the lemon juice, then chill until completely cold. Place in your ice cream maker according to their instructions. Place in an airtight container and place in the freezer.

To finish,

Take a your foam out of the refrigerator and shake well. Then foam some of the yogurt-cheese mixture into the bowl. Then take your sorbet and add a scoop of the grape sorbet. Drizzle the sorbet with honey. Then add your grapes around the foam along with a few drops of olive oil. Finish with flowers from rosemary. Serve and enjoy!

sheeps feta, grape sorbet, honey.JPG