Ed Halmagyi's Sweet goats milk coeur de la creme

Method

1. Combine the goat’s curd, icing sugar, vanilla and chinchon in a bowl and whisk until smooth. Spoon onto four 20cm square of double-layer muslin, tie securely, then hang overnight in the fridge.

2. Put the strawberries, sugar and juice in a medium saucepan and set over a moderate heat. Cook gently for 10 minutes, until the berries are completely softened, then strain through a fine sieve. Mix the syrup and blackberries and put in a second saucepan. Bring just to the simmer, then set aside 
to cool.

3. Spoon the berries into coupe bowls, unmould the coeur de la creme and place on top, then garnish with rosella powder and macadamias.