- 1 bunch fresh
- 300g/10½oz soft rind-less
- 50ml/2fl oz
- 300g/10½oz fresh
Preheat the oven to the lowest setting. Line a baking tray with silicone paper.
Cook the tarragon in a pan of boiling water for 10 seconds, carefully remove the tarragon and plunge it into a bowl of iced cold water. Remove from the water and pat dry with kitchen paper.
Dust the tarragon with the sugar, place it on the baking tray and bake in the oven for 2-3 hours. Remove the tarragon from the oven and set aside to cool.
Blend the goats’ cheese, cream cheese, icing sugar and double cream in a blender until smooth.
To serve, place spoonfuls of the goats’ cheese cream onto each of four serving plates. Place the sliced strawberries alongside and top with the candied tarragon.
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James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
Over 2 hours cooking time