TRY this goat’s cheese mousse with warm apple and beetroot starter, again from the Celtic Manor Resort team.
For the mousse: 200g goats’ cheese, 250g double cream, one leaf of gelatine, salt and pepper. For the salad: one green apple, baby beetroots, pinch of salt and sugar, splash of wine vinegar, mixed leaves to serve. For the dressing: one shallot, finely chopped, 50g sherry vinegar, 100g honey, 100g olive oil, 50g sesame oil.
Soften the goats’ cheese and soak the gelatine leaf in very cold water for 10 mins.Whip 200g of double cream. Place the other 50g of cream and the drained gelatine in a small pan. Heat until the gelatine dissolves, then mix with the cheese to form a paste. Fold this into the whipped cream, season to taste and refrigerate until set. Next, cook the beetroot a pinch of salt and sugar and the wine vinegar. When ready, carefully remove the skins. Combine all ingredients for the dressing. Cut the apple into matchsticks. Arrange the apple, beetroot and leaves on plates, with the mousse central.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here