TUULI MATHISEN
Author

Icy goat cheese cranberry cake

6 to 8 servings

Cranberry sauce:

  • 200 g cranberries
  • 1dl jam sugar
  • 1/2-1 tsp cardmon
  • 1-2 star anise
  • chopped pistachios
For the cranberry sauce boil the cranberries with jam sugar, cardamom and star anise for 15-20 minutes and allow to cool.

Base:

  • 100 g dates
  • 100 g hazelnuts
  • 1-2 tbsp coconut oil
Prepare the cake base. In a food processor combine the nuts and dates and blend into an even mass. Add melted coconut oil and mix. Line a loaf tin or another suitable dish with cling film and press the mixture onto the base.

Goat cheese ice cream:

  • 2 dl double cream
  • 150 g goat cream cheese
  • 100 g regular cream cheese
  • 2-3 tbspunrefined cane sugar
  • seeds of one vanilla pod
Whip the double cream with room temperature cream cheeses, sugar and vanilla until it forms a creamy foam. Pour half of the mixture onto the base and cover with half of the cranberry sauce. Repeat the last steps to create another layer. Using a spoon slightly mix the top layers. Freeze for at least 5 hours or overnight.
Before serving allow to thaw for a bit. Garnish with pistachios.
Made for enjoying!