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.

Notes:
* 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

Ingredients:
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.