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Goat Cheese Ice Cream, and Beet Mousse
125 grams egg yolks
225 grams sugar
15 grams salt
475 grams whole milk or goat milk
500 grams fresh chèvre or other soft cheese
Blend together the first four ingredients until smooth. Cook in a heavy bottomed pot over medium heat, stirring constantly, until it thickens and is smooth. Strain into a new container and chill completely. Finally, blend in the fresh cheese until entirely incorporated. Strain again and freeze according to manufacturer's recommendations.
425 grams beet puree or juice
125 grams sugar
1 vanilla bean
5 sheets gelatin, bloomed
200 grams fresh chevre or other soft cheese
425 grams heavy cream
Combine the first four ingredients together in a heavy bottomed pot. Heat over medium to dissolve. Strain into a new container and chill completely. Separately, blend together the cheese and cream, then whip to medium peaks. Blend the gel and whipped cream together to form a stable mousse.