AUTUMN GOATS CHEESE MOUSSE, GINGERBREAD, BEETROOT, ELDERFLOWER GEL
By Chef Tom Bennetts
SERVES 4
PREP TIME 1H
COOKING TIME 15 MINS
INGREDIENTS For the cheese mousse: 200g Double cream 200g Yoghurt 500g
2. Allow to cool and place in a piping bag, then cut the tip off the piping bag using a sharp knife. 3. Pipe the Cricket St Thomas Capricorn Goat cheese mousse on to cling film and roll into a cylinder. Then, tie the ends of the cylinder tight and allow to set in the fridge. Make the gingerbread purée: 1. Add all the ingredients into a blender and blend until smooth and glossy. Make the beetroot purée: 1. Wrap the beetroot in tin foil with salt, pepper and olive oil. Roast for 20-25 mins until soft. 2. Once soft, add all the ingredients into a blender and blend until smooth and glossy. To finish: 1. Layer the mousse on top of the ginger biscuits, in a bed of beetroot purée.
Cricket St Thomas Capricorn Goat cheese Leaves gelatine (use 6g of agar for veggies)
4
6g Salt For gingerbread purée: 1 50ml Water For elderflower jelly : 600ml
Jamaican ginger cake
Elderflower cordial
100ml
Water
5
Leaves gelatine (6g use agar for veggies)
For beetroot purée: 4
Large, cooked beets keep one to cut circulars discs for the presentation and use the waste to add to the purée
*Allergens: Eggs, Gluten, Milk, Sulphites, Wheat.
1
Garlic clove Lime juice
2 tbsp 2 tbsp
Extra virgin olive oil
1 tsp
Salt
METHOD Make the cheese mousse: 1. Blitz yoghurt and cheese. Boil cream, add gelatine and salt, then slowly pour over cheese and yoghurt. Mix and whisk until smooth.
Available in 1.1Kg RW
Available in 100g
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