300G SOFT COMBEBELLE GOATS CHEESE
(CAILLE PRESSED FOR 24-36 HRS)
200ML CRÈME LIQUID CHILLED
100G CHICKEN BREAST CUT INTO PIECES
1 CLOVE GARLIC
BUTTER TO GREASE THE MOULDS
SALT AND PEPPER
4-6 TIMBALE MOULDS OR SMALL RAMEKINS
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Take the bowl of a food processor and put it in the fridge for ½ hr.
Brush the moulds with butter.
Remove the bowl from the fridge.
Place the chicken breast, garlic and a pinch of salt into the chilled bowl.
Process the chicken mix for 30 sec in the food processor.
Slowly add half the crème liquid. Stop the processor and scrape down the mixture then add the goats cheese and the remaining crème liquid.
Do not over process the mixture.
You should end with a smooth mousse consistency.
Spoon the mixture into your buttered moulds and cover with buttered tin foil.
Cook in a preheated oven (160c/325f/gas m 3) in a water bath for 20 mns or until set.
The mousse will souffle slightly but will settle back once removed from the oven.
You can serve these warm or cold and is perfect served with fig chutney
Goat's Cheese Mousse
For the September issue we are delighted to feature recipes from Craig Charlesworth, co-owner of the restaurant En Bonne Compagnie, 6 Quai des Negociants, 11200 Homps.
Head Chef Craig Charlesworth
Craig left home at 17 to join the foodie gentlemen’s club, Boodles, where he carried out his apprenticeship under a member of the Acadamie Culinaire de France.
Before setting up En Bonne Compagnie he worked in two Michelin starred restaurants in London, aboard the Queen Elizabeth II and for several distinguished private clients.
