Tuesday 12 December 2017




For the mousse:

500g Irish goat's cheese

60g honey

Pinch salt

200g cream

For the coffee glaze:

300g sugar

300g cream

2 tbsp Crossogue Coffee Curd

To serve:

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.

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