This creamy goats’ cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola.
Equipment and preparation: You will need a vacuum pack bag and silicone mat.
50g/1¾oz rolled oats
25g/1oz peeled walnuts, roughly chopped
25g/1oz peeled hazelnuts, roughly chopped
50g/1¾oz unsalted butter
25g/1oz dried cranberries, roughly chopped
25g/1oz dried apricots, roughly chopped
25g/1oz dried bananas, roughly chopped
25g/1oz freeze-dried strawberries, roughly chopped
1 tbsp maple syrup
1 tbsp honey
75ml/2½fl oz full-fat milk
150g/5½oz caster sugar
150g/5½oz double cream
150g/5½oz cream cheese
25g/1oz pink peppercorns, crushed
125g/4½oz soft goats’ cheese
1 punnet of strawberries
100ml/3½fl oz white balsamic vinegar
5g lemon balm, finely chopped
125ml/4fl oz strawberry purée
62g/2¼oz caster sugar
2g agar-agar
100g/3½oz Isomalt
25g liquid glucose
32g caster sugar
fresh lemon balm
For the granola, preheat the oven to 110C/225F/Gas ¼.
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, 25ml/1fl oz water and caster sugar to a saucepan and heat to 160C/320F. 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 goats’ 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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