appetizer, Brunch, Cheese, fruit, Recipes

Goat Cheese Mousse with Grapes

One of my favorite ways of relaxed entertaining is serving cheese platter, or baked cheeses, with stewed fruits, nuts and more (check THIS recipe for an example).
However, as the days get warmer, this option becomes a bit too heavy for the weather. So, my solution is to switch to lighter cheeses, and serve them with fresh summer fruits.In the dish I have here, I combined the two into one: a light goat cheese mouse that has grapes in it. The result is a light and colorful dish, bursting with flavors and textures. The perfect dish for a hot summer brunch. Try it and enjoy.

* The mixture can also be piped on crackers or endive boats.
* The mousse will keep, wrapped in the fridge, for up to a week.

Makes: 2 mini loaf pans (5.3”x2.7” (13.5 x 7cm))
Prep time: 15 minutes
Chilling time: at least 2 hours

1 Tbs gelatin powder
¼ cup cold milk
¼ cup hot water
4 oz (113 grams) plain fresh goat cheese, soft
4 oz (113 grams) garlic-herbs fresh goat cheese, soft
8 oz (227 grams) cream cheese, soft
2 tsp extra virgin olive oil
2 tsp honey (preferably orange blossom)
1 tsp salt
20-22 seedless red and green grapes
For serving:
2 tsp honey (preferably orange blossom)
Freshly ground four peppers mix
1/3 cup roughly chopped lightly toasted pistachios

1. Place the gelatin powder in a small bowl and add the cold milk. Mix and let sit for 1-2 minutes. Add ¼ cup hot water and mix well, until the gelatin dissolves.

2. Place the two types of goat cheese, cream cheese, olive oil, honey and salt in a large bowl. Add the gelatin mixture and whip with a hand mixer to a smooth and fluffy mixture. Taste and adjust seasoning, if needed.

3. Line two mini loaf pans (5.3”x2.7” (13.5×7 cm)) with plastic wrap. Add about a quarter of the goat cheese mixture into each pan and place the grapes on top. Add the rest of the mixture and lightly tap the pans on the counter, to get rid of air bubbles. Fold the plastic wrap over and place in the fridge for at least 2 hours, or until the mousse sets.

4. To serve, uncover the plastic wrap from the top. Place the pan, upside down, on a serving plate. Carefully remove the pan and plastic wrap. Pour the honey on top and sprinkle with ground four peppers mix and chopped pistachios. Slice with serrated knife.

57 thoughts on “Goat Cheese Mousse with Grapes”

  1. That looks so very inviting! I remember a recipe from the 60’s that was sort of similar, but had only cream cheese in it. Well, that wasn’t the only ingredient, but the only cheese. There was orange and lime Jell-O, pineapple, tiny marshmallows,and whipped cream involved. It was a great buffet dish for the time. But times have changed – and yours sounds ever so much more appealing to me now.

    I’m on a pistachios kick these days, and last night I put them into cornbread, along with blueberry juice infused dried cranberries. Haven’t tried toasting them, but I’ll bet that would massively improve their already delightful flavor.

    Virtual hugs,


    Liked by 1 person

    1. Thank you Judie, I’m glad you liked the recipe. I have to say that the one from the 60’s sounds quite off-putting. I will never understand the combination of Jell-o and marshmallows!
      Pistachios are great raw, but lightly roasting them definitely improves the flavor.

      Liked by 1 person

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