An elegant, refined dessert that brings together the earthy depth of truffle with the freshness of goat cheese, the sweetness of truffle honey, and a vibrant compote of beetroot, carrot, and green apple. A showstopper for any special occasion.
Ingredients (serves 4)
- 160g Truffle Pannotta
- 50g fresh goat cheese (chèvre)
- 30g sugar
- 2 gelatine leaves
- 2 egg yolks
- 1 whole egg
- 250g fresh liquid cream
- 1 jar (110g) Truffle Honey
- 1 red beetroot
- 1 carrot
- 1 green apple
Method
The mousse. In a stand mixer or with an electric hand whisk, beat the whole egg, egg yolks, and sugar until light, fluffy, and firm. Gently fold in the Truffle Pannotta and goat cheese. Soften the gelatine leaves in cold water, then dissolve them in a bain-marie or microwave. Add the dissolved gelatine to the mixture. Finally, very slowly fold in the whipped cream until fully incorporated. Refrigerate for at least 2 hours.
The compote. Dice the beetroot, carrot, and green apple into small cubes. Place in a pan with half their weight in sugar and cook over low heat, stirring occasionally, until the mixture thickens into a compote. Remove from heat and allow to cool completely.
Serving. Shape the chilled mousse into quenelles using two spoons and place on the plate. Arrange the compote around the mousse and finish with a generous drizzle of Truffle Honey.
