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Goat cheese mousse, caramelized goat cheese and Bleu d’Auvergne — image

Goat cheese mousse, caramelized goat cheese and Bleu d’Auvergne

This dish consists of a goat cheese mousse, caramelized goat cheese, and Bleu d’Auvergne.

Ingredients

2Gelatin sheets
1.5Milk
3Egg yolks
Caramelized pineapple
mal Russian tale
1.5Cream 35%
200gGoat cheese

Sugar

20gemulbinder
4Pineapple purée

4Peach purée
20gemulbinder

Bleu d'Auvergne
Cress
flower stencil

Preparation

  1. Place the goat cheese in a small smoker and smoke briefly.
  2. Heat the milk and egg yolk to 80°C.
  3. Add the smoked goat cheese and blend until smooth in a food processor or blender.
  4. Add the soaked gelatin.
  5. Whip the cream to yogurt thickness and fold into the goat cheese mixture.
  6. Fill the molds with the mousse and freeze.

  1. Clean the pineapple, cut a portion into brunoise, and cook in a pan.
  2. Caramelize with a little sugar.
  3. Dry the other portion of the pineapple in a dehydrator and grind to a powder.

  1. Put the pineapple purée in a measuring jug, add the emulbinder, and blend until smooth using an immersion blender.

  1. Put the peach purée in a measuring jug, add the emulbinder, and blend until smooth using an immersion blender.

  1. Remove the goat cheese from the mold and let it thaw slowly in the refrigerator.
  2. Place a stencil on the plate and, using a sieve, sprinkle the pineapple powder over the stencil.
  3. Place the thawed goat cheese on the plate.
  4. Add the caramelized figs and caramelized pineapple to the plate.
  5. Pipe the peach and pineapple jelly in between.
  6. Add the Bleu d'Auvergne to the plate and finally insert a few pieces of cress in between.