White Chocolate and Goat Cheese Mousse - Belgium Recipe
White Chocolate and Goat Cheese Mousse - Belgium
Flavors of Belgium
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 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
  1. 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; 
  2. add the chocolate and melt;
  3. blend in the gelatin sheets that have been soaked in water (or powdered gelatin dissolved in a little water):
  4. gently mix in the goat cheese; let cool for a few minutes; 
  5. meanwhile, whip 900 ml - 1 liter (4 cups) cream to soft peaks; fold into the chocolate-cheese mixture; 
  6. pour into six individual ramekins and refrigerate;
  7. unmold and serve with a sauce. 
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