I make a lovely honey mousse – yes, I know I shouldn’t be saying it myself – but it has a really luscious but melting texture, and I thought that I’d like to recreate that texture in savoury form, with goats cheese. The tiniest amount of research revealed that it was a well-worn path: Goats Cheese Mousse is well and truly out there, in lots of different versions. After various attempts, this is my latest, which, served with a salad of finely sliced beetroot, salad leaves and candied walnuts, was really delicious. I’m not sure that I’ve quite finished playing with the idea yet, but I think this is pretty good for now.
Jan
GOATS CHEESE MOUSSE
200 gm chevre (I used Willowbrae or Meredith)
8 tablespoons milk
1 lemon, zested
Pepper and sea salt
1 leaf titanium gelatine, softened in water for 10 minutes
250 ml cream
Beat goats cheese with 4 tablespoons of milk and 2 tablespoons of cream till smooth. Add the lemon zest and seasoning.
Warm remaining milk (heat in microwave for 10 seconds) and add gelatine squeezed of excess water. Stir to dissolve then mix into cheese.
Whip the remaining cream till it holds firm peaks and fold through the cheese. Transfer to a clean bowl and refrigerate for at least 8 hours.