Kamil Perry
Goat cheese mousse is a decadent, creamy, and tangy appetizer that is sure to impress your guests. It is also very easy to make and can be prepared in advance, making it a great option for entertaining. The mousse can be served in a bowl with slices of bread or crackers, or used as a topping for canapes or crostini. For a more elegant presentation, you can pipe it onto crackers or toasted bread and garnish it with fresh herbs. If you're feeling creative, you can even top it with hot pepper jelly, jam, or chutney.
| Characteristics | Values |
|---|---|
| Serving options | Can be served in a bowl with slices of bread or crackers, as a topping for canapés or crostini, or on toast or bagels |
| Flavour combinations | Herbs (chives, basil, thyme, rosemary, herbes de Provence), sun-dried tomatoes, black olives, garlic, candied kumquats, black pepper, roasted blueberries, grapes, honey, pistachios, hot pepper jelly, jams or chutneys |
| Preparation | Should be served chilled or at room temperature |
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What You'll Learn
Goat cheese mousse with roasted blueberries
Ingredients:
- Goat cheese
- Heavy cream
- Sugar
- Blueberries
- Honey (optional)
- Pistachios (optional)
Instructions:
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper.
- Place the desired amount of blueberries on the prepared baking sheet. You can also add a sprinkle of sugar to the blueberries for extra sweetness.
- Roast the blueberries in the oven for 12-15 minutes. Shake the pan or tray every 4 minutes to ensure even roasting.
- While the blueberries are roasting, prepare the mousse. In a large bowl, beat the heavy cream and sugar until you achieve stiff peaks. You can do this by hand or using a stand mixer.
- In a separate bowl, whisk the goat cheese to loosen it up. You can add a small amount of milk to help with this process.
- Spoon half of the whipped cream into the bowl with the goat cheese. Vigorously whisk until you achieve a smooth texture.
- Gently fold in the remaining whipped cream. Be careful not to over-mix, as you want to keep the mousse light and airy.
- Spoon the mousse into small bowls or glasses. You can also use a piping bag to pipe the mousse onto crackers or toasted bread for a more elegant presentation.
- Top the mousse with the roasted blueberries. Drizzle some honey over the blueberries if desired.
- Finally, sprinkle some chopped pistachios on top for added crunch and visual appeal.
- Serve the goat cheese mousse with roasted blueberries immediately, or chill it in the refrigerator for up to an hour before serving.
Variations and Serving Suggestions:
- You can make a blueberry compote by cooking the blueberries with sugar, lemon zest, and a pinch of salt. This adds a slightly different texture and flavor to the dish.
- For a Mediterranean touch, add a tablespoon of finely chopped sun-dried tomatoes or black olives to the goat cheese mousse.
- Fresh herbs like chives, basil, thyme, or rosemary can enhance the flavor of the mousse.
- If you want to make it a heartier appetizer, serve the mousse with slices of bread or crackers on the side.
- Goat cheese mousse with roasted blueberries can be served as a sweet and savory dessert or a unique and elegant appetizer.
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Goat cheese mousse with grapes
To make this mouth-watering treat, you will need goat cheese, cream, and herbs. You can use a food processor to blend these ingredients until smooth, adding in chopped fresh herbs such as chives, basil, thyme, or rosemary. If you don't have fresh herbs, you can use the French herb mix, herbes de Provence. For a touch of colour and added flavour, you can also include finely chopped sun-dried tomatoes or black olives.
Once you have a smooth mixture, it's time to add the grapes. You can either chop the grapes and fold them into the mousse or create a layered effect by placing the grapes between layers of the mousse. After assembling, chill the mousse in the fridge for at least two hours or until it sets.
When you're ready to serve, uncover the mousse and carefully remove it from its pan or mould. Drizzle honey on top and sprinkle with ground pepper and chopped pistachios. Slice it with a serrated knife and serve it on a bed of fresh grapes for an extra touch of elegance.
This goat cheese mousse with grapes can be served as a delightful appetizer or a unique dessert. It is perfect for those who crave both savoury and sweet flavours. Enjoy the dish with a chilled glass of Riesling for a truly indulgent experience.
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Goat cheese mousse with sun-dried tomatoes
Goat cheese mousse is a decadent, creamy, and tangy appetizer that is surprisingly easy to make and is sure to impress your guests. The light and fluffy texture of the mousse makes it a perfect starter for any occasion.
Ingredients:
- Goat cheese
- Cream
- Herbs (chives, basil, thyme, or rosemary)
- Sun-dried tomatoes
- Milk
- Salt and pepper
- Fresh garlic (optional)
Method:
First, take the goat cheese out of the fridge about 30 minutes before you start and let it come to room temperature. This will make it much easier to stir and ensure your mousse has a smooth consistency.
In a bowl, whisk the goat cheese and milk until the cheese has softened. You can add a pinch of fresh garlic at this stage if you like, but be careful not to overpower the goat cheese flavor. Next, add in your herbs and sun-dried tomatoes. You can either finely chop these ingredients or blend them in a small food processor before adding them to the bowl.
In a separate bowl, whisk the cream until it forms soft peaks and has a similar texture to whipped cream. Gently fold this into the goat cheese mixture using a wide spatula. Be careful not to over-mix, as you want to keep the mousse light and airy.
Finally, add salt and pepper to taste, and your mousse is ready to serve!
Serving Suggestions:
This elegant and flavorful appetizer is perfect for breakfast, brunch, lunch, or as a party buffet dish.
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Goat cheese mousse with black olives
Goat cheese mousse is a decadent yet easy-to-make appetizer that is sure to impress your guests. The light and fluffy texture of the mousse makes it a delightful and elegant starter.
Ingredients
- Goat cheese
- Cream
- Black olives
- Herbs of your choice (chives, basil, thyme, rosemary, or herbes de Provence)
- Salt and pepper to taste
- Bread or crackers for serving
Method
Start by blending the goat cheese, cream, and herbs in a food processor until smooth. If you want to add a touch of garlic, be sure to use just a pinch so as not to overpower the goat cheese flavor. For a Mediterranean twist, you can also include some sun-dried tomatoes.
Once you have a smooth mixture, transfer it to a piping bag. If you'd like to serve the mousse as a topping or spread, you can pipe it directly onto crackers or toasted bread. Alternatively, pipe it into a bowl and serve it with slices of bread or crackers on the side, allowing your guests to help themselves.
For an elegant presentation, consider serving the goat cheese mousse as finger food on ready-to-eat canapés or crostini. You can also dust the mousse with chopped walnuts and add a swipe of beetroot puree, as suggested by Ribby Hall.
Storage
Any leftover goat cheese mousse can be stored in an airtight container in the refrigerator for up to 3 days. It's best served chilled or at room temperature, so remember to take it out of the fridge about 30 minutes before serving to let it come to room temperature.
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Goat cheese mousse with candied kumquats
Goat cheese mousse is a decadent yet easy-to-make appetizer that is sure to impress your guests. It is creamy, tangy, and light and fluffy. The mousse can be served in a bowl with slices of bread or crackers, or used as a topping for canapes or crostini.
Ingredients:
- Goat cheese
- Cream
- Chives (optional)
- Salt and pepper
- Kumquats
- Water
- Sugar
- Basil leaf
Instructions:
- Chill the bowl and the whisk attachment of a standing mixer in the freezer for at least 15 minutes.
- Beat the goat cheese on medium-high speed until it loosens up (about 5 minutes), scraping down the sides of the bowl.
- Increase the speed to high and mix for 4-5 minutes, scraping down the sides once during the process.
- Very gently, with a wooden spoon, fold in the whipped cream in four increments.
- Add salt and pepper (and chives if using) to taste. Be careful not to overmix, and keep the mixture light and airy by folding, not stirring.
- To make the candied kumquats, rinse and dry the kumquats. Remove a small slice from each end and discard. Slice the kumquats into thin slices (about 3-4 per fruit), removing all seeds as you work.
- In a small, heavy-bottomed pan, combine water, sugar, basil leaf, and prepared kumquat slices.
- Simmer over low heat until the kumquats become translucent and the syrup has thickened.
- Chill the candied kumquats until ready to serve.
- Serve the goat cheese mousse chilled or at room temperature, with the candied kumquats on the side.
This elegant and tasty appetizer is perfect for any occasion and is sure to be a crowd-pleaser!
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Frequently asked questions
Goat cheese mousse is a light and fluffy appetizer that pairs well with crackers, toasted bread, or bagels.
You can top goat cheese mousse with blueberry jam, hot pepper jelly, or any other type of jam or chutney. You can also add herbs such as chives, basil, thyme, or rosemary.
Yes, goat cheese mousse can be made a day in advance and stored in an airtight container in the refrigerator. However, if you are adding toppings such as roasted blueberries, it is recommended to assemble the dish just before serving.
A chilled Riesling or other light and crisp white wine would pair well with goat cheese mousse.
Yes, you can add fruit to your goat cheese mousse. Some options include grapes, roasted blueberries, or kumquats.
