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Recipe: goat’s cheese and lemon mousse

PUBLISHED: 12:22 16 December 2016

Goat's cheese and lemon mousse

Goat's cheese and lemon mousse

Manu Palomeque 07977074797

Rosemary Shrager Cookery School in Tunbridge Wells shows readers how they can make a fabulous festive feast at home

Goats cheese and lemon mousse


250g goat’s cheese

300g double cream

Zest of 2 lemons


Blend the cheese and lemon zest in the blender until soft and smooth. Add the cream and blend until the cream is whipped but be careful not to split.

Pickled golden beetroot


250g golden beetroot spaghetti

200g white wine vinegar

80ml water

80gr sugar

1 pinch saffron


Boil together your white wine vinegar, water, sugar and saffron then pour over your beetroot and chill.

Beetroot cooking liquor


500ml red wine

1 litre water

100ml balsamic vinegar

Bouquet garni

10g salt

60g brown sugar

Pinch of pepper


Bring the red wine to the boil for 1 min. Add the rest of the ingredients, boil and cover the beetroot. Cook until soft then dice.

Candied pumpkin seeds


150g pumpkin seeds

150g sugar

50g egg whites


Make a paste from the whites and the sugar. Coat the seeds. Place onto a non-stick mat and bake at 160ºC for 7 minutes. Stir and bake for a further 3 minutes.

To drink

Wine recommendation

Biddenden, Bacchus 2014, Kent

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