For the mousse:
500g Irish goat's cheese
For the coffee glaze:
2 tbsp Crossogue Coffee Curd
Crossogue Quince Chilli Jelly
Foods of Athenry wheaten crackers
To make the mousse, beat the goat's cheese in a kitchen aid, heat the bowl a little with a blow torch to make it smooth.
Pass the whipped goat's cheese through a sieve. Add honey and salt. Whip the cream and fold into the goat's cheese.
To make the coffee glaze, melt the sugar slowly to make a dry caramel.
Add the cream and coffee curd. When the mixture is cooled drizzle over the set mousse.
Serve with crackers and Crossogue Quince Chilli Jelly.