Cremets may sound unusual – even daunting – but it’s entirely delicious and surprising. Think roughly along the lines of cheesecake meets panna cotta, but with the soft, earthy tang you get from goat’s milk. You can find goat’s curd in some cheese shops and even supermarkets, though it’s easy to make – tip a tub of goat’s milk yogurt into a sieve lined with muslin (cheesecloth) or a tea towel and leave for a day or two to strain out all the whey.

James Ramsden

Goat's curd cremets with strawberries, red wine and basil
Goat's curd cremets with strawberries, red wine and basil

Serves 6
Preparation: 40 minutes
Cooking Time: at least 6 hours chilling time


  • 2 gelatine leaves
  • 1 vanilla pod
  • 250g/9oz goat’s curd
  • 50g/1¾oz/scant ½ cup icing (confectioners’) sugar
  • zest of ½ lemon
  • 250ml/9fl oz/generous 1 cup double (heavy) creams
  • 300g/10½oz strawberries, hulled and quartered
  • 50g/1¾oz/¼ cup caster (superfine) sugar
  • 150ml/5fl oz/²⁄³ cup  red wine
  • a handful of small basil leaves (Greek basil is ideal)


1. Soak the gelatine in cold water for 10 minutes, squeeze out excess water, then dissolve in 3 tbsp simmering water. Leave to cool for 10 minutes.

2. Meanwhile, split the vanilla pod and scrape out the seeds onto the goat’s curd. Mix with the icing sugar and lemon zest. Strain the gelatinous water onto the goat’s curd and beat through, along with the cream.

3. Line 6 ramekins with cling film or – better – muslin (this creates a lovely texture) and spoon in the goat’s curd mixture. Cover and chill for minimum 6 hours.

4. Mix the strawberries with the sugar and Lambrusco and leave to macerate for as long as you can muster.

5. To serve, turn the cremets out onto serving plates and spoon over the strawberries. Tear some basil over the top and serve.

Recipe adapted from Do-Ahead Dinners by James Ramsden (Pavilion)