Rosary goats cheese mousse, fig, Manuka honey, rye crackers

Yield 4

Author Steven Farhall

Prep time

20 Min

Cook time

45 Hour

Total time

45 H & 20 M

Print

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Rosary goats cheese mousse, fig, Manuka honey, rye crackers

I was never much of a goats cheese lover but when its made into a mousse, with a fantastic tasting soft goats cheese, sweetened with honey, i couldn't stop eating it! Rosary are a renowned producer of goats cheese in the uk and you can purchase their products online for delivery. We use their plain variety for this recipe but it would work with any of their products. Makuna have a great product available which contains the raw honey comb which gives the dish another texture, the clear honey is also delicious and has health benefits, always a plus! We use soft dried figs to make a easy simple puree, you can use fresh if you prefer but we find there is little difference once its cooked into a jam. To give the dish some crunch and give a strong goats cheese punch we make crunchy goats cheese honey comb to go on the mousse, it super easy but requires a hard goats cheese. We use Peter's yard rye and charcoal crackers to eat with the dish. If you can't get hold of these, try to find nice thin crackers to go with the mousse, there are a lot of thick varieties out there that just won't work as well as you won't get the full flavour of the other elements of the dish.

Ingredients

For the goats cheese mousse and goats cheese honeycomb

• 250g plain rosary goats cheese
• 250g soft full fat cream cheese
• 150g Makuna honey with honeycomb
• 75ml double cream
• 40ml milk
• 50g hard goats cheese

For the fig jam

• 150g soft dried figs
• 1 cinnamon stick
• 1 orange, zest only
• 1 star anise
• 30g ginger, grated
• 50g caster sugar
• 100ml water

To serve

• pinch paprika
• 50g toasted almonds
• Peter's yard rye and charcoal crackers

Instructions

To prepare the mouse

1. Place the soft goats cheese and cream cheese in a bowl
2. Add the cream and milk and blend together until you achieve a smooth textured mousse. If its still a bit grainy add more cream/milk until you achieve the correct consistency.
3. Slowly add the clear Makuna honey liquid to sweeten and flavour the mousse, Keep adding until you achieve the flavour you like
4. Refridgerate in a piping bag until required

To make the goats cheese honeycomb

1. The process of making these crispy bits of cheese literally involves drawing out all the moisture of the cheese in the microwave. The cheese will melt so you want a little ceramic dish or a cup so the cheese doesn't go too flat when melted.
2. Line the dish with some parchment paper and put the cheese on top
3. Set the microwave to a low temperature, ideally around 500w, and cook the cheese until dry and golden brown. Take out of the microwave and put onto kitchen roll. It will harden to a crisp as it cool. Once cooled you can break into smaller pieces to decorate your mousse.

For the fig jam

1. Cut the figs into smaller pieces and put into a pan with the rest of the ingredients. cover with water and bring to a simmer and hold it there for at least 45 minutes. If the water reduced top up with more water. Remove the cinnamon stick and star anise and blitz the jam until smooth. Cool and keep until required.

To serve

1. Pipe the goats cheese in the middle of your serving plates. Decorate the mousse with pieces of goats cheese honeycomb and pieces of the raw Makuna honeycomb. Sprinkle with sweet paprika and toasted almonds and stud the mousse with pieces of the rye crackers. Dot the jam around the plate.

Recommended Products

Hilltop Honey - Cut Comb in Acacia Honey - 340g

100g Plain Button

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