Ingredients

Method

• 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

Method

Ingredients

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.