This mousse is quite versatile and can be used as a filling or topping for a variety of things – In this simple recipe it works exceptionally well with the earthy beetroots and fresh burst of basil in the pesto.
Ingredients: Serves 4
Goat's cheese mousse
250g of Goats cheese
25ml of full-fat milk
1 x gelatine leaf – soften in cold water
50ml of double cream
Basil pesto
100g Basil leaves - picked
1 tsp sea salt
½ clove garlic, crushed
50g pine nuts, toasted
100ml extra-virgin olive oil
50g parmesan, finely grated
Beetroots
150g – 200g Cooked beetroots
Olive oil
Salt
Method
First if you are cooking your own beetroots these can be boiled until cooked through, roasted in the oven with a small amount of oil and salt or alternatively you can use the ready cooked ones.
For the goats cheese mousse break up the goats cheese and place in a food processor. Warm the milk gently and add the softened gelatine to dissolve. Blend the goat’s cheese and the milk followed by the cream. Blend until everything has combined. Remove from the food processer and set aside.
For the pesto place all the ingredients into the food processor and blend until smooth. The pesto can be stored in jars for a later date if needed.
If you have a piping bag you can pipe the goat’s cheese onto a plate alternatively spoon on followed by scattering the beetroots. Add a generous helping of the basil pesto and enjoy!
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here