For the mousse
1.5 kg goat cheese (Boursin style)
2 tablespoons of parsley
300g sun-dried tomatoes, chopped
0.5 liter heavy cream
2 envelopes of unflavored gelatin
2 tablespoons of sesame seeds
0.5 cup washed and dried hands
Extra virgin olive oil, salt, and black pepper to taste
For the tapenade
20g green olives
20g black olives
20g sun-dried tomatoes
150ml extra virgin olive oil
1 tablespoon of tarragon
1 tablespoon of parsley
1 clove of garlic
1 anchovy fillet
For the mousse
1.5 kg goat cheese (Boursin style)
2 tablespoons of parsley
300g sun-dried tomatoes, chopped
0.5 liter heavy cream
2 envelopes of unflavored gelatin
2 tablespoons of sesame seeds
0.5 cup washed and dried hands
Extra virgin olive oil, salt, and black pepper to taste
For the tapenade
20g green olives
20g black olives
20g sun-dried tomatoes
150ml extra virgin olive oil
1 tablespoon of tarragon
1 tablespoon of parsley
1 clove of garlic
1 anchovy fillet
For the mousse: Cook the goat cheese and heavy cream in a bain-marie until melted
Add the sun-dried tomatoes, parsley, and dissolved gelatin
Season with black pepper, salt, and olive oil
Pour into a greased mold and refrigerate for about 6 hours
For the tapenade: Finely chop all ingredients until smooth
Mix with olive oil and set aside
To serve: Line a serving dish with the roulade
Unmold the mousse and place it in the center of the dish
Sprinkle sesame seeds on top
Drizzle with tapenade and serve.
