New| Fresh Goat Cheese Mousse with Orange Caramel | ||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||
Soak the gelatin in cold water. Meanwhile, bring to boil 200 g of fresh cream. Pour the cream on the white chocolate couverture, stir until the chocolate is melted and creamy. Add drained gelatin, mix well and set aside to cool. Whip the remaining fresh cream and beat the egg white with the sugar. When the chocolate is at room temperature, carefully blend the chocolate mixture, goat cheese, whipped cream and egg white and chill. Warm up the olives in orange-flavoured caramel. Make a quenelle with the chilled white chocolate mousse, place on plate, and arrange the orange caramel sauce and black olives around the mousse. Place the orange-nut wafers on top and decorate with mint. |
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