Goat’s cheese mousse, red wine pear, walnuts
Goat's cheese mousse, red wine pear, walnuts
Ballynahinch Castle Hotel, County Galway
400g Galway goat’s farm cheese (or alternative)
50ml double cream
2 conference pears
750ml pinot noir wine
1 cinnamon stick
1 star anise
200g granulated sugar
1 gelatine leaf
20g icing sugar
Blend the cheese and cream in a processor to a smooth silky texture. Transfer to a piping bag.
Peel the pears. Bring the wine, spices, and granulated sugar to the boil. Add the pears and cook for 8–10 minutes until tender. Cool, then cut the pears in half for the plate. Strain and keep the liquor.
Soften the gelatine in cold water, add to the cooking liquor, and leave to set in the fridge. Once set, blend until smooth for dressing the plate.
Dust the walnuts in icing sugar and cook in a dry frying pan over medium heat until the walnuts are caramelised. Pulse half the nuts in a processor to a crumb; keep the rest for garnish.