6 ISSUES FOR £6 Subscribe to Cotswold Life today CLICK HERE

Goats Cheese Mousse with Pineapple Gel Recipe

PUBLISHED: 11:20 10 July 2013 | UPDATED: 16:23 17 July 2013

Goats Cheese Mousse with Pineapple Gel Recipe

Goats Cheese Mousse with Pineapple Gel Recipe

Frobishers Juices

Goats Cheese Mousse with Pineapple Gel Recipe

Chef Matthew Mason at The Jack in the Green in Rockbeare, near Exeter, has developed a tasty goats cheese mousse recipe featuring Frobishers Pineapple Juice.

Matthew garnishes the mousse with diced cooked beetroot, a fine layer of gingerbread puree and a sprinkling of ginger breadcrumbs plus dots of pineapple gel and a scattering of fresh herbs. The following recipe serves four.

MOUSSE

INGREDIENTS

250G VULSCOMBE GOATS CHEESE

25ML FULL FAT MILK

1 LEAF OF GELATINE

50ML DOUBLE CREAM

METHOD

Soak the gelatine in cold water and set aside.

Roughly crumble the room temperature goats cheese into a food processor and pulse until smooth.

Warm the milk in a small pan and add the softened gelatine to dissolve.

Add the milk/gelatine mix to the food processor with the goats cheese and blend until smooth.

Slowly add the double cream and blend until fully combined then remove into a piping bag and set aside until needed.

GINGERBREAD

INGREDIENTS

150G UNSALTED BUTTER

150G LIGHT BROWN SUGAR

2 LARGE FREE RANGE EGGS

150G MOLASSES

275G FLOUR

8G POWDERED GINGER

4G GROUND ALLSPICE

5G BAKING POWDER

4G SALT

METHOD

Cream together the butter and sugar, then beat in the eggs one at a time until incorporated. Fold in the molasses. Sieve together the dry ingredients then fold them into the mixture and pour into a lined baking tray. Bake on 150oC for about 50 minutes or until cooked.

For crumbs: dry a chunk of gingerbread overnight then blend in a food processor.

For puree: blend equal quantities of gingerbread and hot water until a smooth paste is achieved. Pass through a fine sieve.

PINEAPPLE FLUID GEL

INGREDIENTS

200G FROBISHERS PINEAPPLE JUICE

3G GELLAN F

METHOD

Bring the 150g of juice and gellan to the boil, remove from the heat and allow to cool and set. Liquidise on high using the remaining juice to blend until the consistency is correct.

Frobishers pineapple juice can be ordered direct via the website www.frobishers.com

Related articles



Most Read

Most Read

Latest from the Cotswold Life