With Spring on the way, our kitchen team have been busy experimenting with new‚ recipes to reflect the changing‚ seasons.‚ Working perfectly as a starter if you’re cooking to impress, this whipped goat’s cheese mousse accompanied by‚ beetroot makes the perfect‚ dish for spring.
Whipped goats’ cheese mousse with textures of beetroot
You will need
120grms smooth goat’s cheese
120ml whipping cream
3 medium beetroots: red, golden and candied
1 small bloomer loaf
Assorted micro cress
600ml white wine vinegar
350grms caster sugar
1 cinnamon stick
1.5 teaspoons of celery seeds
1.5 teaspoons of mustard seeds
1.5 teaspoons of black peppercorns
6 pieces of star anise
- For the pickling liquor, put all the ingredients into a stainless steel saucepan and simmer for 30 minutes. Strain and keep this to one side.
- Cream the goat’s cheese with a spatula. Whip the cream into soft peaks and fold into the goat’s cheese. Season with a little salt and pepper then keep in the fridge.
- Cut the beetroots into different shapes (i.e. squares, balls and slices) and keep the trimmings.
- Cook the beetroot shapes in water until just cooked, then drain and marinate separately in some of the pickling liquor.
- Cook the trimmings separately from the beetroot pieces in water. When cooked, puree in a blender and season with salt, pepper and some balsamic vinegar.
- Cut the crusts from the loaf and tear into irregular pieces. Toss in some olive oil and bake until golden brown in the oven.
- Spoon the goat’s cheese onto the plates and garnish with the pickled beets, torn croutons, puree and some micro cress.