Tuesday, May 29, 2018

Goat Cheese Mousse...by Janis

I'm not sure what inspired Janis to try this recipe - I would have looked at the ingredients and said never mind - but we are SO lucky and thankful that she did! This was devoured so fast I literally grabbed the last cracker on the plate and elbowed my way in to get a taste before it was gone. Get past the ingredients and try this - you will not regret it.

Note: Janis changed the presentation from what the directions say - she flipped the bowl over to un-mold and served it over a layer of fig jam. Pretty and delish!


 Ingredients:

  • 1 envelope unflavored gelatin
  • 3/4 cup plain greek yogurt
  • 1/2 cup quark* (if not available, substitute 4 ounces ricotta cheese blended with 1 tablespoon sour cream)
  • 2 ounces soft goat cheese
  • 3 tablespoons fresh chives
  • salt to taste
  • freshly ground black pepper
  • 3/4 cup heavy cream
  • sweet pepper or cranberry chutney
  • crackers or toasted french baguette
makes about 4 cups

Directions:
  1. Sprinkle gelatin over 1/2 cup water in a small saucepan; let stand 1 minute. Cooke 2 minutes over low heat, stirring until gelatin dissolves.
  2. Whisk together gelatin mixture, yogurt, quark and goat cheese in a large bowl. Stir in the chives. Season with salt and pepper.
  3. Beat cream in a separate chilled bowl until soft peaks form. Fold gently into cheese mixture. Cover and chill 3 hours. Serve with the chutney, crackers or toasted baguette. 
*quark is a soft white cheese that comes in a container like sour cream or yogurt - see Janis's picture of the ingredients to get an idea of what to look for. 






She got the recipe from a cookbook by Linda Steidel. I don't know which one but you can google Linda and see her many books!

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