These days the heat is gentle, the sun is bright, and the produce is abundant. Of course, the best place to get fresh, colorful fruit and veg is from your local farmer. I highly encourage personal relationships with the people who keep food on our tables. This month I was fortunate to participate in several chefs for farmers events where local farms donated seasonal products for my cooking enjoyment. I will be serving goat cheese ice cream with beet mousse at the Coppell Farmer’s Market Farm to Table Dinner this weekend. A big thanks to Latte Da Dairy, D Bar Ranch, Texas Olive Ranch, and Round Rock Honey for these delicious ingredients.
- 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.