Goat cheese mousse with beetroot jelly

Servings 6 pax


beetroot jelly

  • 50 g Bietensap
  • 30 g Sjalot
  • 1 Leave Bay leave
  • 1,5 g Agar agar

Goat cheese mousse

  • 100 g Geitenkaas Smooth goat's cheese
  • 50 g Room
  • Peper


  • 0,25 pcs Granny smith
  • 20 g Black rice


Beetroot jelly

  • Heat the beet juice. Add all ingredients except the agar agar. Let the mass come to a boil. Fuse for 30 minutes. Sieve through a fine sieve. Add the agar agar. Let this mixture boil for one minute. Allow to cool slightly. Pour a layer of about 2 to 3 millimeters of the beet juice into a flat tray.
  • Allow to cool in the refrigerator. Deposit the stiffened slice of beet jelly. Extend the desired shape. Or let liquefied and pass the balls of goat's cheese mousse. Then put the whole thing away in the refrigerator.

Goat cheese mousse

  • Preheat the cream to the point of purchase. Crumble the goat's cheese and when the cheese has melted, mix it well with the hand blender. Add pepper and pour into the molds. Leave to stiffen, then put briefly in the freezer. Then pass through the beet jelly and put away in the refrigerator.


  • Cut the Granny Smith into fine brunoise and sprinkle with some lemon juice.
  • Puff the black rice in a dry pan.
  • Present the ball on a small plate with the apple around it and the rice on top.
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