Like most of France Gascony produces a large amount of goats cheese in all shapes & sizes, one of the trips from the barge is to La Cheverie Du Mas in La Mas d’Agenais where Anne-Sohie Cazemajou produces a variety of lait cru, unpasteurized, cheese from fresh 3 day old goats cheese to aged goats cheese which is a couple of months old.
The fresh goats cheese is very fresh tasting & has a little citrus note to it which seemed perfect to create a dessert, it appeared ideal as a replacement for cream cheese in a cheese cake.
We created a recipe to highlight the flavour of the goats cheese without it being to strong in the flavour of the cheese, this was served with a pistachio crumble to replace the traditional cheesecake base, fresh blackberries as they are in season at the moment & pistachio ice cream.
It very important to to use a very young fresh goats cheese for this as it it soft enough to blend like cream cheese & it has not developed to much overpowering goats cheese flavour.
255g. Double cream
450g. Fresh young goats cheese
place all the ingredients into food processor & blend.
190g. Whole milk
18g. Gelatine leaves softened
warm the milk & add the softened gelatine leaves, while running add this to the cheese mix & blend till smooth.
Pour the mix into mousse rings or flexi moulds , mousse rings can be set in the fridge until needed & flexi moulds can be frozen to make turning out easier, then defrosted for serving.