6
Easy
30 minutes
5 minutes
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.
