Goat’s Cheese Mousse with Grape
Goat’s Cheese Mousse with Grape
I quite fancy a cheese board! This Goat’s Cheese Mousse with Grape dessert hits just the spot when you’re craving both savoury and sweet!
As always, I love creating modern desserts that have a handful of elements, easy to pair with seasonal produce. For this dessert, the grapes are fabulous both roasted and fresh; their sweetness is complemented by the tangy goat’s cheese or chevre and mellowed by the nutty coffee crumble. But you could just as easily use plums, peaches, pears, berries, figs and more throughout the year. Similarly to the transparent, delicate disc shapes created when cutting grapes, be considerate of the way you prepare your ingredients. Changing the shape or experimenting with how ingredients are cut and prepared, can change the eating experience. This also allows for a variety of creative plating presentations which can be a lot of fun for you and your guests!
For other easy desserts suitable for sensitive eaters, intolerant tummies check out my Vegan Mousse with Tangelo or my Breakfast for Dessert recipes.
Recipe Title
Goat’s Cheese Mousse with Grape
Goat’s Cheese Mousse Ingredients
- 1 sheet gelatine, gold strength
- 75ml milk
- ½ vanilla pod, seeds scraped
- 10g stevia/ monkfruit, powdered
- 100g chevre
- 165g Mascarpone
Method
- Place the gelatine in a bowl of iced water and set aside to bloom.
- Place milk, vanilla, and sweetener in a small saucepan over medium heat and bring to the boil.
- Remove saucepan from heat, squeeze out gelatine to remove excess moisture and whisk into the hot milk until dissolved.
- Place the chevre and mascarpone into a stand mixer with a whisk attachment and whisk until combined.
- While the mixer is still running on half speed, pour the reserved milk mixture into the chevre and mascarpone and continue whisking on high speed until light and fluffy.
- Transfer to a piping bag and set aside in the fridge.
Wattleseed Crumb Ingredients
- 100g almond meal
- 50g buckwheat flour
- 25g stevia/ monkfruit, powdered
- 15g Australian ground Wattleseed
- 10g ground coffee beans
- 40g butter
Method
- Preheat oven to 180° Celsius.
- Combine dry ingredients together in a bowl.
- Add butter and rub in using fingertips to create a coarse crumb.
- Spread onto a lined baking tray and bake until golden, about 10-15minutes.
- Remove from oven and set aside to cool.
- Once cool, use a fork to break crumb up into a finer texture and set aside.
Roasted Grapes Ingredients
- 250g Seedless black or red grapes
Method
- Preheat oven to 180° Celsius.
- Place onto a lined baking tray and bake until collapsing and fragrant, about 10-15minutes.
- Allow cooling before serving.
Additional/ Optional Decorative Ingredients
- Fresh grapes, sliced
- Chocolate shaved
- Edible blue or purple flowers
- Grain Free
- Gluten Free
- Refined Sugar Free
- Ketogenic Friendly
- Vegetarian
- Pescatarian
Author
Elena Duggan
