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Butternut squash and goat cheese mousse on croutons Recipe

Ingredients for people

  • Goat cheese round(s) : 300 g
  • Butternut squash : 1 whole
  • Sage : 0.25 bunch
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Semi-skimmed milk : 200 ml
  • Ciabatta : 1 whole
  • Olive oil : 60 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 4 Turn
Method
  • 1

    Remove the top from the shallot, and peel. Chop finely.

  • 2

    Trim and peel the garlic, and use a grater to mince.

  • 3

    Pick the sage leaves, and chop into thin shreds.

  • 4

    Trim and peel the butternut squash. Cut in half, and scrape out the seeds. Dice the squash, and place in a pan over medium heat. Cover with a lid, and leave to cook gently for about 15 minutes.

  • 5

    When the squash has softened, turn up the heat, and add a tablespoon of olive oil and the shallots.

  • 6

    Cook out the vegetables until most of the squash juice has steamed off and the shallots are translucent. Add the garlic and the sage, and cook for a further 2 minutes.

  • 7

    Trim off the rind from the goats' cheese, if necessary, and break into small pieces.

  • 8

    Place all the ingredients, except for the milk, in a food processor or a bowl, and puree. Add just enough milk to make a smooth mixture: you may not need all of it.

  • 9

    Adjust the seasoning.

  • 10

    Refrigerate until needed.

  • 11

    For the croutons, slice the bread into 5mm to 1cm round. Place on a baking sheet, and drizzle with the olive oil. Toast the bread in the oven until golden brown and crisp.

  • 12


    To serve, generously spoon the mousse onto each crouton. Alternatively, use a piping bag with a star nozzle to pipe out the mousse.

Chef's tip

«Any other soft cheese can be used instead of the goat cheese: such as ricotta, cream cheese, or even mozzarella.»

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  • Preparation  20mins
  • Cooking time  30mins
  • Rest time  0h

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