Goat’s Cheese Mousse with Pineapple Confit

Name: Goat’s Cheese Mousse with Pineapple Confit
Yield: Serves 6-8
Ingredients: 600 g (1 lb 6 oz, 2 ¾ cups) mild fresh goat’s cheese, such as Sainte-Maure or Roubiliac; 300 ml (½ pint, ¼ cups) water; 200 g (7 oz, 2 cups) fresh or frozen blackcurrants, plus extra to decorate; 250 ml (8 fl oz, 1 cup) double cream, semi-whipped; 200 g (7 oz, 1 ¾ cups) Icing sugar; 200 g (7 oz, 1 cup) caster sugar; 1 small pineapple; Juice of 1 orange; A little sugar, to taste

Preparation info

Serves
6-8

Difficulty
Medium

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.

Ingredients

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

Dessert
Vegetarian
Gluten-free

Method

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