Goat's cheese mousse with red onion jam, pickled carrot chutney, mulled wine poached pears and walnut crumb

Mon, 9 December 2019

 

 

Ingredients:

100g of skinless goat's cheese per person

50ml of cream

2 X finely sliced red onion

100g of light brown sugar

300ml of red wine

2 X large pears

1 tsp of cinnamon

100g of light brown sugar

2 tsp of honey

100ml of apple cider

100g of caster sugar

2 X star anise

2 x large cinnamon sticks

2 X peeled carrots

100ml of apple cider vinegar

50g of raisins

100g of brown sugar

100ml of orange juice

100g of crushed walnuts

 

Method:

Red onion jam:

Place the sliced onion in a pan and add 100g of light brown sugar and 100ml of red wine.

Stir until the onion softens; allow to simmer and turn into a jammy consistency.

Pears:

Pour 200ml of red wine & 100ml of cider into a saucepan, add the caster sugar, star anise & cinnamon sticks.

Place the peeled pears into the mulled wine mixture and bring to the boil.

Once the pears are soft enough for a skewer to penetrate easily turn the heat down and allow to simmer.

Carrot chutney:

Peel the carrots to create ribbons.

In a saucepan add the apple cider vinegar, orange juice, 100g of light brown sugar, raisins & the ground cinnamon.

Simmer on low heat until the carrot ribbons start to soften & the raisins start to swell, infusing with the pickling liquor.

 

Goat’s cheese mousse

Place the goat’s cheese into a blender, add the cream & 2 tsp of honey and blitz until smooth.

Empty the smooth mousse into a piping bag.

To assemble

Slice the pears removing the core and the stem, place around the plate and add the red onion jam.

Pipe the goat’s cheese mouse onto the plate and add the carrot chutney.

Finish with the crushed walnuts.