How To Make Goat Cheese Mousse with Peppercorns – Popular Gourmet Recipe

 

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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How to make Goat Milk Panna Cotta and Dried Fig Leaves ; Popular and Easy Gourmet Dessert Recipe

 

 

 

A delicious Panna Cotta flavored with dried fig leaves. The recipe shows how to combines striking ingredients to make easy dishes. The recipe below is for 4 individual serving.

 

Ingredients:

 

  • 1 oz fig leaves – about 6 leaves
  • 8fl oz goat milk
  • 8fl oz double cream
  • seeds from ½ vanilla pod
  • 2¾ oz caster sugar
  • ¼ oz gelatine – about 4 leaves
  • 8 fresh figs, quartered

 

Directions:

 

Wash and dry the leaves and leave in an airing cupboard or warm place for about a week to dry. Strip out the stems and blitz the leaves to a powder using a pestle and mortar or food processor.

Pour the goat milk and cream into a saucepan, add the vanilla seeds and sugar and bring to the boil. Simmer for one minute then remove from heat. Add the powdered fig leaves and cover with clingfilm. Leave to infuse for 10 minutes. Meanwhile soak the gelatine in cold water.

After 10 minutes squeeze out the gelatine leaves and add to the cream, stirring to help it dissolve. Infuse for a further 20 minutes, then pass through a fine sieve into a jug. Pour into four 5fl oz moulds and leave to cool completely before refrigerating until set – about four hours.

To serve, dip the moulds briefly in hot water, run a blunt-tipped knife around the edge and gently tip on to a plate. Decorate with fresh figs and serve.

 

 

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Click the link  Goat Milk Dessert for more details.

 

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