A olive oil to grease
2/3 cup of water
2 envelopes of unsalted gelatin, colorless and flavorless
1 liter of fresh cream
2 crumbled goat cheeses (240g)
1 tablespoon of poppy seeds
1/2 teaspoon of salt
1/4 teaspoon of red pepper flakes
A olive oil to grease
2/3 cup of water
2 envelopes of unsalted gelatin, colorless and flavorless
1 liter of fresh cream
2 crumbled goat cheeses (240g)
1 tablespoon of poppy seeds
1/2 teaspoon of salt
1/4 teaspoon of red pepper flakes
Grease a 5.5 cm x 11.5 cm x 24 cm English muffin tin with olive oil
In a small refrigerator-safe bowl, sprinkle the water over the gelatin and mix with a fork
Let it hydrate for 5 minutes
Heat the mixture in a medium saucepan set over simmering water, stirring occasionally, until the gelatin dissolves, about 3 minutes
Remove from heat and reserve
In a medium saucepan, cook the cream and cheese over medium heat, stirring constantly, until the cheese melts
Add the poppy seeds, salt, and red pepper flakes
Pour the mixture over the reserved gelatin and mix well
Transfer to the prepared muffin tin, cover with plastic wrap, and refrigerate for about 2 hours, or until the mousse is firm
Unmold onto a plate and serve chilled.
