½ lb. Goat Cheese
1/4C Heavy Cream (33%)
Flour
Panko
Egg/Water (2 eggs)
1 Mango – Seeded and small dice
1 Papaya – Seeded and small Dice
½ Red Peppers – Small Dice
1 Tbsp. Cilantro – Finely Diced
1 Tbsp. Honey
2 Tsp. Lime Juice
1 Tsp. Lime Zest
1C White Balsamic Vinegar
2 Tbsp. Pink Peppercorns
Set up breading station prior to starting to form the goat cheese balls. In a bowl combine goat’s cheese with salt and pepper to season. Depending on the moisture on the goats cheese you bought you may have to add the heavy cream to thin the how thick it is to be able to meld it without crumbling on you. Once you have found a good constancy (should be just slightly tacky) either with a small scoop portion out as many as portions as you can, and round them out into ball shapes. If you do not have a small scoop it is easy to do by hand by simply grabbing a small amount and rolling it between your palms until round. After you have made the balls, pass them through the breading station, and place into a Ziploc bag, and freeze. Can be made 5 or 6 days ahead.
For the salsa, combine the mango, papaya, red pepper & Cilantro in a bowl and toss. Season accordingly with honey, lime juice, salt, pepper & lime zest.
In a pot combine White Balsamic Vinegar, & Pink Peppercorns, and bring to boil and reduce to a simmer. Continue to reduce until it is thick enough to cover the back of a spoon without running. Be careful as the sugars in balsamic vinegars can burn very fast, and once they start reducing it will go quickly. Should only take you about 5 minutes once it has come to a boil/simmer, once that finishes, place into a squeeze bottle, and immediately submerge the bottle in a ice bath to stop the cooking process.
To Plate: Preheat Oil (Canola) to 350*, once oil has hit temp place the goat cheese cakes into the fryer till golden Brown. It is very important that your cakes are properly breaded as this will prevent the cakes from leaking cheese out, which could be very dangerous for both the fryer, and yourself, as liquid and oil do not mix. Place the cakes on a paper towel to drain the oil off. In the meantime place your salsa into Chinese dumpling spoons, and place the goat cheese ball on top, drizzle with your white balsamic reduction and serve.
