Goat Cheese in Brick Dough with Baked Pear and Balsamic Vinegar Sabayon

Cut the goat cheese into 3 cm thick slices. Heat the white wine and let the honey melt in it. This marinade cool and pour over the cheese form. Marinate for one night. Remove from the marinade and turn to the other side in the grated hazelnuts. Wrap this cheese in the brick dough. Tie with spaghetti like a little bag. Trim the top edge a tiny bit with scissors. Bake in the heated oven at 180 °C for 7 min. In the meantime, cut a pear into slices 1 cm thick. At the beginning, roll in flour, then in egg and then in a mixture of breadcrumbs and grated hazelnuts on the other side. Roast in melted butter.

Over a bain-marie in a baking bowl, beat the yolks with sugar, wine and balsamic vinegar until thick and fluffy.

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