Goat's Cheese and Lemon Mousse with Pickled Shallots and Beetroot Liquor

Goat’s Cheese and Lemon Mousse with Pickled Shallots and Beetroot Liquor

Rosemary Shrager's Cookery School take the classic canapé to a whole new creative level with Goat's Cheese and Lemon Mousse with Pickled Shallots and Beetroot Liquor

Prep time:

Cooking time:

Total time:

Serves: 1

Goat's cheese & Lemon Mousse:

250g goat's cheese

300g double cream

2 lemons

Beetroot Cooking Liquor:

1kg beetroot

500ml red wine

1L water

100ml balsamic vinegar

bouquet garni

10g salt

60g brown sugar

pinch of pepper

Pickled Shallots:

250g shallots finely sliced (half moon)

200g white wine vinegar

200g olive oil

5g salt

1 pinch saffron

1 pinch pepper

  1. Blend the cheese and lemon zest in a food processor until soft and smooth. Add the cream and blend until the cream is whipped but be careful not to split.
  2. Bring the red wine to the boil for 1 min.
  3. Add the rest of the ingredients, boil and cover the beetroot.
  4. Cook the shallots slowly with all ingredients. Once soft, chill until required.
  5. Peel and dice the beetroot, and place these, along with the pickled shallots in a cloth to get rid of excess moisture.
  6. Assemble all the ingredients in a ramekin and finish with black olive powder and micro watercress.

The Rosemary Shrager Cookery School is based in the lower Pantiles in Tunbridge Wells. To find out more about cookery courses and 'Chef's Table' experiences visit rosemaryshrager.com, or call 01892 528700.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Canapes.php

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