Goat’s cheese pearls

These pearls are an intriguing addition for many dishes. They have a stunning structure, look great, and the flavour combinations are endless! 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Goat’s cheese pearls

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!





goat’s cheese 


Instangel, Sosa 

As needed: 


sunflower oil from the freezer (to make pearls) 



salt and pepper

Preparation method

  • Bring the milk to the boil. Remove the pan from the heat and add the goat's cheese.
  • Once the goat's cheese has dissolved, add the Instangel while continuing to stir with a whisk. 
  • Season to taste with salt and pepper. 
  • Pass the mixture through a sieve and pour into a squeeze bottle. 
  • Take the sunflower oil from the freezer and drip in drops of the mixture. 
  • Scoop the goat's cheese pearls from the oil with a sieve and continue until the mixture is finished. 
  • Refrigerate the pearls until use. 

Serving suggestions

  • As a component in a composition with courgette, green asparagus, and raw ham.
  • As a component in a composition with cucumber, apple, dill, and fennel. 

Previous page