A olive oil to grease
2/3 cup of water
2 envelopes of unflavored and unsalted gelatin, colorless
1 liter of fresh heavy cream
2 goat cheeses, rinds removed, crumbled (240 g)
1 tablespoon of poppy seed
1/2 teaspoon of salt
1/4 teaspoon of black pepper
A olive oil to grease
2/3 cup of water
2 envelopes of unflavored and unsalted gelatin, colorless
1 liter of fresh heavy cream
2 goat cheeses, rinds removed, crumbled (240 g)
1 tablespoon of poppy seed
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Grease a 5.5 cm x 11.5 cm x 24 cm loaf pan with olive oil
In a small refrigerator, sprinkle the water over the gelatin and stir with a fork
Let it hydrate for 5 minutes
Heat it over medium heat in a water bath and dissolve the gelatin, stirring occasionally, for about 3 minutes
Remove from heat and reserve
Melt the heavy cream and cheese in a medium saucepan over medium heat, stirring constantly, until the cheese is melted
Add the poppy seed, salt, and black pepper
Pour the reserved gelatin mixture over the cheese and mix well
Transfer to the prepared loaf pan, cover with plastic wrap, and refrigerate for about 2 hours, or until the mousse is firm.
