Cheese and berries, who’s in? I am, definitely. And even more now that I have tried this amazing sweet dessert. Seriouly, this is heaven. I keep calling for more!
I found this recipe over a year ago on Savory Simple and I loved the idea of a goat cheese mousse immediately. Since then, I have been meaning to try it. When I look back, I don’t understand why it took me so long: this dessert is so easy to make and ready before you even know it!
When I received the box from my French partner La Bonne Box a few weeks ago, I went through all the delicious products and ingredients they had packed, searching for inspiration for a coming recipe. Suddenly, I stumbled upon the beautiful pistachios, and while I was trying to imagine in which kind of recipe I could use them, the goat cheese mousse came up to mind.
Oh yes, that was a brilliant idea: playing with three textures at the same time (creamy for the mousse, fruity with the blueberries, with a little twist of crunchy thanks to the pistachio).
Yes, I had to go for this recipe and finally try the dessert of my dreams, which is actually both cheese and dessert at the same time. We couldn’t possibly do better, could we?
The fun part is that you can also play around the recipe and adapt it a little bit, depending on the seasons and the fruits you have at hand.
One variation I really enjoy for instance is to replace the blueberries with figs roasted in honey, and sprinkle some slivered almonds on top. Be creative and just find the one you really like. Or stick to the original with blueberries: it’s a fantastic experience for your taste buds, believe me!
- ½ cup (12 cl) heavy cream
- ¼ cup (65g) granulated sugar
- 5 oz (140g) fresh goat cheese
- 2 (250g) cups blueberries
- 2 tbsp pistachio
- Preheat the oven to 400 F.
- In a large bowl, whisk together the heavy cream and sugar with a stand mixer or hand mixer until some stiff peaks form, about 5 minutes.
- Spoon half of the whipped cream into the bowl with the goat cheese and whisk until you get a smooth texture. Add the remaining cream and gently fold to combine.
- Pour the mousse into small bowls or glasses. Cover and chill in the refrigerator for about one hour.
- Place the blueberries on a baking tray covered with parchment paper and roast for about 12-15 minutes, shaking them regularly to ensure that the berries roast evenly.
- Top the mousses with roasted blueberries and decorate with pistachio.