Ingredients
- 150g soft rindless goat's cheese
- 150ml cream
- Squeeze of lemon
- 1 tsp honey
- Salt and pepper
- 4 tbs rapeseed oil
- 3 tbs Burren Balsamic blackberry and thyme balsamic vinegar
- Mixed bitter leaves, such as frisée and radicchio
- Fresh blackberries
- 1 tbs toasted mixed seeds or pumpkin seeds (optional)
1 Put the goat’s cheese into a bowl or a stand mixer (I prefer to use an electric whisk).
2 Add the cream, lemon, honey and a little salt.
3 Start the mixer off slowly to amalgamate the cream, then turn up high to whisk into a mousse.
4 When the mixture is stiff but not over whipped, put in the fridge to chill.
5 Mix the rapeseed oil and balsamic vinegar together. Wash the lettuce and pat it dry.
6 When ready to serve, bring some water to a simmer in a small pot.
7 Take the biggest tablespoon you can find, I have an old-fashioned silver one for such purposes. Dip it in the water and pat it dry. Immediately scoop out the goat’s cheese cream on to a plate — the hot spoon will give you a lovely rounded surface. There is an art to this, so don’t worry if it takes a while to get right. The French call this a quenelle. Repeat the process for all the plates.
8 Divide the lettuce beside the mousse, drizzle the dressing over the top, then place the blackberries around the plate.
9 The seeds are nice to scatter on top for crunch, but if you don’t have them the salad will be lovely all the same.
