Goat's Curd Mousse Recipe With Tapioca & Apple

Goat’s curd mousse, tapioca, oat crunch, and Granny Smith apple

Dessert
easy
4
1 hour 50 minutes, plus freezing

PT1H50M

Creamy goats curd mousse served with tart crunchy apples and crunchy oats in a dessert that enlivens the senses from Adam Simmonds. Be sure to prepare the apple granita ahead of time in this recipe.

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Ingredients

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Metric

Imperial

Goat's curd mousse

120g of egg yolk
300g of goat's curd
80g of sugar
90ml of double cream
2g of gelatine

Tapioca

50g of tapioca
500ml of water
25g of caster sugar
25ml of cream
10ml of milk
40ml of apple juice

Oat crunch

50g of oats
11ml of maple syrup
12g of honey

Apple granita

3 apples, peel only
165g of Granny Smith apple, juiced
caster sugar

Goats cheese purée

50g of Sereda goat's cheese
50g of goat's curd
24ml of goat's milk
20g of apple, diced
20ml of apple juice

To plate

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Sugar thermometer

First, make the apple granita, firstly put the apple peel into the freezer until completely frozen. Bring the apple juice to the boil, then pass through a square of muslin and chill in a bowl over ice

3 apples
165g of Granny Smith apple

Put the frozen peel and juice into the blender and blitz. Pass through a chinois or fine seive and weigh the liquid. Add 5% sugar according to the weight (i.e if the juice weighs 100g, use 5g of sugar)

caster sugar

Freeze in a pre-chilled tray or dish and whisk every 5 minutes to avoid clumps

For the goat's curd mousse, put the egg yolks in a mixer and start whisking. Put the sugar into a suitable sized pan and dissolve with a little water

120g of egg yolk
80g of sugar

Cook to 118°C, pour the sugar onto the eggs and whisk until cold (this is called paté a bomb). Soak the gelatine in cold water

2g of gelatine

Pass the goat's curd through a drum sieve to remove any lumps. Beat 100g of paté a bomb mix into the curd

300g of goat's curd

Warm 20ml of cream on the stove until hot. Drain the gelatine and stir into the cream until dissolved. Add to the bomb mix. Then whip the rest of the cream to a full peak and fold into the curd

90ml of double cream

For the oat crunch, preheat the oven to 160°C/Gas mark 4. Then, lightly toast the oats until golden brown. Gently heat the honey and maple syrup until very runny and mix together with the oats to coat. Place on top of a silicone baking mat in clumps and cook at 120°C for 15 – 20 minutes

50g of oats
11ml of maple syrup
12g of honey

For the tapioca, wash the tapioca under running water, then drain and put in a suitable sized pan with the weighed water and sugar

50g of tapioca
500ml of water
25g of caster sugar

Bring to the boil and simmer for 5 – 6 minutes. The tapioca should hold its shape and be translucent. Cool

Mix the milk and cream and fold into the tapioca, and season with a little more sugar if required. Then mix together 80g of cooked tapioca with enough apple juice to taste, and to achieve a dropping consistency

25ml of cream
10ml of milk
25g of caster sugar
40ml of apple juice

To make the goats cheese purée, beat the goats curd and cheese together. Gradually add the goats milk. Check and taste, adding sugar if needed. Add the remaining ingredients. Use straight away

50g of Sereda goat's cheese
50g of goat's curd
24ml of goat's milk
20g of apple
20ml of apple juice

To serve the dessert, spread the goats cheese purée around the bottom of the bowl. Now spoon the pieces of tapioca mixed with apple juice into the bowl

Using a hot dessert spoon, quenelle the goat curd mousse and position in the centre of the bowl. Sprinkle over some of the oat crunch. Using a mandolin, slice the granny smith apples and cut out discs 2cm in diameter