Ingot is a semi-soft Cumbrian goat’s cheese which - as the name suggests - is moulded like a gold ingot. Here, Gabriel Waterhouse melts the cheese down with some cream, then folds the cheese mixture into a rich sabayon, and some lightly whipped cream. This mixture is then set in moulds, and garnished with bright pink beetroot powder, quince jelly, fermented blackcurrants, thyme oil and caramelised walnuts.
