To be paired with Creation Pinot Noir

Goat’s-Milk Cheese Mousse with Adam’s Figs, Pomegranate, Thyme Shortbread, Berry Coulis, Sumac and Beetroot Tuille

15–20 servings

Ingredients

Goat’s-milk cheese mousse

  • 6 x 100 g Chevin goat’s-milk cheese
  • 4 leaves gelatine
  • 1 L cream
  • 150 ml milk
  • salt

Thyme shortbread

  • 500 g flour
  • 45 g sugar
  • 290 g butter
  • freshly chopped thyme

Beetroot tuille

  • 1 large beetroot
  • 100 ml Pinot Noir
  • 2 sprigs of thyme
  • 45 g egg white
  • 15 g flour

Berry coulis

  • 1 cup fresh raspberries
  • 1 cup fresh strawberries
  • 1 cup fresh pomegranates
  • 3 sprigs fresh tarragon
  • 1 tbsp sugar
  • 1 tsp sumac

Adam’s figs

  • 3 punnets Adam’s figs (about 20 figs)

Fig recipe photo (Copy)Methods

Goat’s-milk cheese mousse

  1. Whip up 500 ml of the cream and set aside.
  2. Heat up the milk while soaking the gelatine leaves in cold water.
  3. Add the gelatine leaves to the hot milk while whisking and take it off the heat as soon as all the gelatine leaves have dissolved.
  4. Blend the goat’s-milk cheese with the remaining 500 ml cream till smooth.
  5. Add the dissolved gelatine and continue mixing till combined.
  6. Add salt if desired.
  7. Fold in the whipped cream that you set aside.
  8. Place in moulds or a piping bag and refrigerate for later use.

Thyme shortbread

  1. Combine all the ingredients to form a dough and rest in the fridge for about an hour.
  2. Roll out the dough and cut to your desired shape.
  3. Bake on a tray with baking paper at 195° C for about 5–10 minutes.

Beetroot tuille

  1. Beetroot with the Pinot Noir and thyme till soft.
  2. Blend and strain.
  3. When beetroot has cooled down, add the egg white and flour, whisking till combined.
  4. Spread the mix thinly on baking paper and bake in the oven at about 175° C for about 5–10 minutes.
  5. When taken out of the oven, you should be able to tear the beetroot tuille off the baking paper, otherwise it should bake a little longer.

Berry coulis

  1. Place all the ingredients in a pot and cook over low heat for approximately 30 minutes.
  2. Blend for 2 minutes and strain through a sieve to leave all the seeds and sprigs behind.

Adam’s figs

  1. Cut 1 punnet into slices and the other 2 into wedges.
  2. When plating, place the sliced figs in between the shortbread and goat’s-milk cheese mousse and the wedges on the side with a scoop of mousse on each and the beetroot tuille on top of the mousse.
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