Goat Cheese Mousse with Beetroot Gelée

Instructions

1. 1

   In a mixing bowl, combine 100g soft goat cheese and 60ml double cream. Whisk together until smooth and creamy. Season with salt and pepper to taste.

2. 2

   Finely chop 1 tbsp chives and fold them gently into the goat cheese mixture. Set aside in the refrigerator to chill.

3. 3

   In a blender, puree 120g cooked beetroot until smooth. Transfer the beetroot puree to a small saucepan.

4. 4

   Sprinkle 2g agar agar over the beetroot puree and stir well. Bring the mixture to a gentle boil over medium heat, stirring constantly. Simmer for 2 minutes to activate the agar agar.

5. 5

   Pour the beetroot mixture into a shallow dish and let it cool at room temperature until set, about 20-30 minutes. Once set, cut the gelée into small cubes or desired shapes.

6. 6

   To assemble, place a mini savoury biscuit on each serving plate. Pipe or spoon a dollop of goat cheese mousse onto each biscuit.

7. 7

   Top with cubes of beetroot gelée and garnish with extra chopped chives if desired.

8. 8

   Serve immediately and enjoy your Goat Cheese Mousse with Beetroot Gelée.