Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the carrot and Cointreau fizz:
6-8 large carrots, plus extra, shaved, to garnish
6 tots Cointreau
6 x 200 ml cans bitter orange or lemon crushed ice, for serving
For the goat’s cheese and praline truffles:
125 g white sugar
50 g pistachio nuts, shelled
3 x 100 g logs chevin
1 T mascarpone
½ t orange zest

Cooking Instructions

To make the carrot and Cointreau fizz: Juice the carrots, then add the Cointreau and bitter orange or lemon. Pour into 6 tumblers filled with crushed ice and garnish with shaved carrot.

To make the goat’s cheese and praline truffles: In a saucepan over a low heat, heat the sugar until it starts to caramelise. Remove from the heat and add the pistachio nuts.Stir gently, then pour out onto a sheet of greaseproof paper.
Allow to cool, then chop finely. Combine the chevin, mascarpone and orange zest and roll into 12 medium-sized balls. Roll each ball in the chopped praline and serve immediately.