Mar
05
2018
How To Make Goat Cheese Mousse with Peppercorns – Popular Gourmet Recipe
By charlimblog
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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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