Goat Milk

 

Sugar-Free Low-Fat Cheesecake Mousse Mix

 

The creamy goat cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola. It requires 1 to 2 hours preparation time and 1 – 2 hours cooking time. The recipe can 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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