2 July 2018
Recipes

Goats Curd Mousse

Jamie Coleman

Goats Curd Mousse | Sea Buckthorn | Carrot Sponge | Peanut | Red Vein Sorrel

Jamiie Coleman recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

Curd Mousse:

Soak the gelatine in 50ml water

Add all ingredients in a blender except the cream, blend till smooth

Warm 50ml milk, add gelatine and add to blender

Allow mix to set then beat in the 100ml cream and set in moulds

 

Sorbet:

Bring all the ingredients to the boil

Allow to cool

Churn till needed

 

Curd:

On a main Marie add all the ingredients except the gelatine,

Bloom the gelatine in 50ml water

When the curd has thickened add the gelatine

Allow to cool

 

Peanut Mousse:

Bring the cream to the boil

Pour on to the chocolate and peanut butter

Allow to set

 

Caramel Carrots:

Bring the ingredients to the boil

Add carrots and cook until glazed and tender

Allow to cool

 

Finish:

Peanut praline

Red vein sorrel

Carrot powder

 

Ingredients

  • Goats Curd Mousse
  • Curd (375g)
  • Cream Cheese (160g)
  • Créme Fraiche (150g)
  • Sugar (100g)
  • Orange Zest (1/2)
  • Lemon Zest (1/2)
  • Gelatine (8 Leaves)
  • Double Cream (100ml)
  • Sea Buckthorn & Carrot Sorbet
  • Carrot Juice (325ml)
  • Sugar (200g)
  • Water (200ml)
  • Glucose (25ml)
  • Sea Buckthorn Curd
  • Gelatine (1 Leaf)
  • Blackthorn Purée (70ml)
  • Sugar (50g)
  • Egg Yolks (40g)
  • Eggs (50g)
  • Butter (50g)
  • Peanut Mousse
  • White Chocolate (136g)
  • Peanut Butter (240g)
  • Cream (600g)
  • Gelatine (1 Leaf)
  • Caramel Carrot
  • Baby Carrots (250g)
  • Sugar (200g)
  • Water (50ml)
  • Butter (25g)
  • Carrot Cake
  • Vegetable Oil (75g)
  • Self-Raising Flour (125g)
  • Baking Powder (1 tsp)
  • Light Brown Sugar (125g)
  • Eggs (2)
  • Carrots (130g)
  • Peanuts (50g)
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