Goat’s Cheese Mousse with Pineapple Confit

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This dessert first appeared in my book Virtually Vegetarian, but it has proved so popular and makes such good use of goat’s cheese that I felt I had to include it here as well.


  • 1 small pineapple
  • 200 g (7 oz, 1 cup) <


Remove the outer skin of the pineapple and cut the flesh into rings, then remove the hard central core. Put the sugar and water in a pan and heat gently to dissolve the sugar, then bring to the boil to make a syrup. Add the pineapple, reduce the heat and simmer gently for about 45 minutes, until the pineapple becomes tacky and candied in appearance. Leave it to cool in the syrup. (This can be m