Goat's cheese mousse

A basic preparation of goat's cheese that is perfect to serve with smoked beetroot or dehydrated watermelon carpaccio.

Makes 1300g.

Goat's cheese mousse

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goat's cheese without rind



whipping cream



white wine



gelatin, soaked in cold water

As needed:


salt and pepper

Preparation method

  • Cut the goat's cheese into blocks and allow to reach room temperature. You can even place the cheese under a heat bridge if necessary.
  • Beat the whipping cream into soft peaks.
  • Reduce the white wine to ¾ and add the gelatin.
  • Use a butterfly whisk to mix the goat's cheese until smooth and then slowly pour in the white wine mixture.
  • Mix in the whipped cream.
  • Season to taste with salt and pepper and pipe into the required mould.

Serving suggestions

  • In combination with smoked beetroot.
  • In combination with dehydrated watermelon carpaccio.
  • As an amuse-bouche with gingersnaps and pulled pork.
  • As part of a starter with beetroot, walnuts, sponge cake, and cured ham.

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