White Chocolate and Goat Cheese Mousse - Belgium, a recipe from the Worldwide Gourmet

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Recipes>White Chocolate and Goat Cheese Mousse - Belgium

White Chocolate and Goat Cheese Mousse - Belgium Recipe

Recipe

Total time: more than 2 hours

Preparation time and cooking time: Under 20 minutes
Refrigeration time: 3 hours

Difficulty: Easy

Chef's Note

An original idea from Chef Carlo de Wit of the Kristoffel Restaurant in Bocholt for Callebaut Chocolate.

Serve with vanilla sauce, crème anglaise or kiwi coulis.

Ingredients

Ingredients for 6 servings

- 1 liter + 200 ml (4 3/4 cups) whipping cream

- 2 vanilla beans

- 250 g (8 oz.) white Chocolate

- 3 1/2 sheets or 2 packets gelatin

- 150 g (5 oz.) fresh Goat cheese

Method

place 200-300 ml (3/4 to 1 1/4 cups) cream in a small saucepan with the vanilla beans; bring to the boiling point;
add the chocolate and melt;
blend in the gelatin sheets that have been soaked in water (or powdered gelatin dissolved in a little water):
gently mix in the goat cheese; let cool for a few minutes;
meanwhile, whip 900 ml - 1 liter (4 cups) cream to soft peaks; fold into the chocolate-cheese mixture;
pour into six individual ramekins and refrigerate;
unmold and serve with a sauce.

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