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GOAT CHEESE MOUSSE WITH A TRIO OF BEETROOT RELISH

Submitted by Editor on

Fancy something seasonal and a bit special, but easy to make and using ingredients available in Broughton? 

Try Magnum chef Paul Dow’s recipe below. 

It’s easy to prepare in advance, serves two and takes about 1 hour 15 minutes (+ 2 hours chilling). 

[Spurtle tip: Allow 4 hours for self-satisfied gloating afterwards.]

INGREDIENTS

For the goat cheese mousse
  • 250g goat cheese
  • 25ml full fat milk
  • 1 gelatine leaf
  • 50ml double cream
  • Egg pea shoots (to garnish)

For the beetroot relish

  • 1 small red beetroot
  • 1 small golden beetroot  (Real Foods)
  • 1 Small candy stripe beetroot (Real Foods)
  • 1–2tsp balsamic vinegar
  • 1 finely diced shallot
  • 1tbsp chopped dill
  • 1–2tsp white wine vinegar
  • 1tsp caster sugar
  • ½ mustard seeds


METHOD

To make the mousse, soak gelatine in cold water for 5–7 minutes.

Roughly break up the cheese and place it in a food processor. Blend until smooth.

Warm the milk in a small saucepan without boiling, remove from the heat, add the gelatine (water squeezed out) and stir until dissolved. Add the milk mixture to the goats cheese and blend until even smoother. Slowly add the double cream and blend until fully combined. Place in a suitable container and refrigerate for at least 2 hours.

To make the relish, first seize your beetroots (all three kinds listed here are stocked in Real Foods from time to time, but really any variety will do). Place them in a pan and cover with cold water. Bring to the boil and cook until soft (about 1 hour). Drain and refresh under cold running water to stop the cooking process.

Peel and dice each of the beetroots into ½-cm cubes. Toast the mustard seeds in a dry hot pan until they begin to pop, then leave to cool. Add all the ingredients to a bowl and mix with the beetroot, adjusting the sugar to taste.

To serve, place a ring mould on the plate, put a thin layer of the relish in the bottom and using an ice cream scoop dipped in hot water, scoop the goats cheese and place on top, garnish with fresh salad egg pea shoots.