“Homemade Goat Cheese Mousse with Peppercorns”

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This creamy goat cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola.

1 to 2 hours preparation time and 1 – 2 hours cooking time. This recipe serves 4.

Special supplies:

  • a vacuum pack bag
  • silicone mat

Ingredients for granola:

  • 1¾oz rolled oats
  • 1oz peeled walnuts, roughly chopped
  • 1oz peeled hazelnuts, roughly chopped
  • 1¾oz unsalted butter
  • 1 oz. Dried cranberries, roughly chopped
  • 1 oz.dried apricots, roughly chopped
  • 1 oz. Dried bananas, roughly chopped
  • 1 oz. Freeze-dried strawberries, roughly chopped
  • 1 tbsp maple syrup
  • 1 tbsp honey

Ingredients for mousse:

  • 2½ fl oz goat milk
  • 5½ oz caster sugar
  • 5½ oz double cream
  • 5½ oz cream cheese
  • 1 oz pink peppercorns, crushed
  • 4½ oz soft goat cheese

Ingredients for balsamic strawberries:

  • 1 punnet of strawberries
  • 3½ fl oz white balsamic vinegar
  • 5g lemon balm, finely chopped

Ingredients for strawberry gel:

  • 4fl oz strawberry purée
  • 2¼ oz caster sugar
  • 2g agar-agar

Ingredients for Tuile:

  • 3½ oz Isomalt
  • 25g liquid glucose
  • 32g caster sugar

To serve:

  • fresh lemon balm

Directions:

  • For the granola, preheat the oven to 225 degrees F
  • Toast the rolled oats, walnuts and hazelnuts in a dry frying pan until golden-brown.
  • Remove from the pan and then heat the butter in the frying pan until foaming.
  • Mix the toasted ingredients, along with the cranberries, apricots, dried bananas and freeze-dried strawberries in the foaming butter, maple syrup and honey until coated.
  • Place on a baking tray and bake in the oven for 45 minutes.
  • Remove the granola from the oven and allow to cool. Pulse in a food processor until broken up into pieces.
  • For the mousse, add all of the ingredients to a free-standing food mixer and beat until the mixture thickens and comes together. Place in the fridge to chill for 30 minutes until needed.
  • For the balsamic strawberries, slice the strawberries and add to a vacuum pack bag with the balsamic vinegar and finely chopped lemon balm. Seal and leave to marinate for 20 minutes.
  • For the strawberry gel, add the strawberry purée, caster sugar and agar-agar to a pan and boil for one minute.
  • Remove from the heat and allow to cool and set, before blending to a smooth gel.
  • For the tuile, add the Isomalt, liquid glucose, 1fl oz water and caster sugar to a saucepan and heat to 320 degrees F. Pour onto a baking tray lined with a silicone mat and leave to set. Break into desired shapes.
  • To serve, make quenelles of the chilled goat cheese mousse and roll in the crushed granola and then place onto a serving plate. Arrange slices of balsamic strawberries to the side. Dot the plate with strawberry gel. Place the sugar tuile on top of the mousse. Garnish with lemon balm.
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