Goat’s Cheese Mousse with Warm Apple and Beetroot Salad

Ingredients

200g Pant-ys-Gawn Goat’s Cheese

250g Double Cream

1 leaf of gelatine

Salt and pepper

1 green apple

Baby heirloom beetroots

Pinch of salt and sugar

Splash of wine vinegar

Method

Soften the goat’s cheese by bringing up to room temperature. Soak the gelatine leaf in very cold water for 10 minutes. Whip 200g of the double cream to soft peaks. Place the other 50g of cream and the drained gelatine in a small pan. Heat gently until gelatine dissolves, then mix with cheese to form a paste. Fold this into the whipped cream, season to taste and refrigerate until set.

Serve the mousse with a warm apple and beetroot salad. Ideally use baby heirloom beetroot and cook each colour separately in their skins in water with a pinch each of salt and sugar and a splash of wine vinegar. Cut a green apple into matchsticks and warm the beetroots in the following dressing:

1 shallot, finely chopped

50g sherry vinegar

100g honey

100g olive oil

50g sesame oil

Serve with mixed leaves