Ingredients
- For the mousse:
- 1 x 12g sachet of powdered gelatine
- 200g of soft goat’s cheese
- 275g crème fraîche
- 125ml cream
- 1 tbsp honey
- Salt and pepper
- For the caponata bread salad:
- 2 slices white bread cut into 1cm dice
- 5 tbsp olive oil
- 1 aubergine, cut into 1cm dice
- 1 red onion, cut into 1cm dice
- 2 sticks celery, diced
- 1 red and 1 yellow pepper, seeded and diced
- 2 cloves garlic, chopped
- 400g tinned plum tomatoes
- 2 tsp sugar
- 60ml red wine vinegar
- 1 tbsp capers
- 20 stoned black olives, roughly chopped
- ½ bunch basil leaves, torn
- Salt and pepper
For the goat’s cheese mousse:
1 Dissolve the gelatine in a little warm water.
2 Whisk the goat's cheese into the crème fraîche and make it as smooth as you can.
3 In a separate bowl, whip the cream to a smooth peak, add the honey, salt and pepper.
4 Fold the crème fraîche and goat's cheese mixture into the cream along with the gelatine
5 Chill for four hours.
For the caponata:
1 Bake the bread with a drizzle of the olive oil until golden and crisp.
2 Cook the aubergine, onion, celery, red and yellow pepper and garlic slowly in the olive oil, for 15 minutes, until soft.
3 Add the tinned tomatoes, sugar and red wine vinegar. Reduce until thick and syrupy around the vegetables.
4 Add the capers, and olives. Allow to cool, then season and add the basil leaves.
5 When serving, fold through the crispy bread and serve with the goat's cheese mouse.
A little tip – heat a spoon before scooping the goat’s cheese to give it a lovely professional finish.
