Recipes

Based on a recipe from Judith Maguire, pastry chef at Lalime's Restaurant
Berkeley, CA

Ingredients

• 8 oz fresh chevre
  
• 1/2 cup + 1 tablespoon granulated sugar
• 2 tablespoons flour
• grated zest of 2 small organic lemons 
• 2 eggs, separated 

Instructions

1. Mix chevre, sugar, flour, zest and egg yolks together with a rubber spatula.
2. Beat whites until soft peaks form.
3. Fold beaten whites into cheese mixture.
4. Fill buttered mini-muffin pans 2/3 full.
5. Bake for 15 minutes at 350.
6. Cool for ten minutes and then flip out of pans.

Cool completely before serving. Top with fresh berries.