Goat’s Cheese Mousse with Pineapple Gel

PUBLISHED: 12:19 03 September 2013 | UPDATED: 12:23 03 September 2013

Goat’s Cheese Mousse with Pineapple Gel

Goat’s Cheese Mousse with Pineapple Gel

Goat’s Cheese Mousse with Pineapple Gel

Goat’s Cheese Mousse with Pineapple Gel

Who knew you could create a delicious, savoury mousse using Frobishers Pineapple Juice? Matthew Mason, head chef of 2 AA rosette gastropub The Jack in the Green in Rockbeare, Devon, shows you how.

Matthew presents the mousse garnished with diced, cooked beetroot, a fine layer of gingerbread puree and a sprinkling of ginger breadcrumbs. Dot the finished dish with pineapple gel and scatter with fresh herbs.

Serves 4.

MOUSSE

Ingredients

250g Vulscombe Goat’s Cheese

25ml Full Fat Milk

1 Leaf of Gelatine

50ml Double Cream

Method

Soak the gelatine in cold water and set aside.

Roughly crumble the room temperature goat’s cheese into a food processor and pulse until smooth.

Warm the milk in a small pan and add the softened gelatine to dissolve.

Add the milk/gelatine mix to the food processor with the goat’s cheese and blend until smooth.

Slowly add the double cream and blend until fully combined then remove, scoop into a piping bag and set aside until needed.

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GINGERBREAD

Ingredients

150g Unsalted Butter

150g Light Brown Sugar

2 Large Free Range Eggs

150g Molasses

275g Flour

8g Powdered Ginger

4g Ground Allspice

5g Baking Powder

4g Salt

Method

Cream together the butter and sugar, then beat in the eggs one at a time until incorporated.

Fold in the molasses.

Sieve together the dry ingredients then fold them into the mixture and pour into a lined baking tray.

Bake on 150°C for about 50 minutes, or until cooked.

For crumbs: dry a chunk of gingerbread overnight then blend in a food processor.

For puree: blend equal quantities of gingerbread and hot water until a smooth paste is achieved. Pass through a fine sieve.

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PINEAPPLE GEL

Ingredients

200g Frobishers Pineapple Juice

3g Gellan Gum F

Method

Bring 150g of Frobishers Pineapple juice and the gellan to the boil, remove from the heat and allow to cool and set.

Liquidise on high, blending in the remaining juice until the consistency is correct.

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The juicy yellow flesh of Frobishers pineapples is incredibly sweet and fragrant with a less acidic and fibrous pulp than other pineapple varieties. The delicious, tropical flavour of Frobishers 100% Pineapple Juice is a Great Taste Awards gold star winner – the perfect, thirst-quenching pick-me-up. Experiment with yours today by ordering direct at www.frobishers.com.

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