After a few posts that involved recipes requiring a hot oven, even stubborn me has to admit that this last heat wave in New York has extracted enough sweat out of my body. As much as I love the aroma of fresh baked goods, the extra coolness in the apartment wins out as July simmers into August.
I turned to the oasis of my refrigerator. A chilled dessert sounded just right, but I also wanted a contrast of flavors to refresh senses dulled by heavy humidity. Combining a smooth ice-cream-like texture with the luscious flesh of apricots would create a sweeping cool front on my personal weather map.
Then I remembered a conversation with Barb (@creativeculinary), who along with Rachel (@fujimama) started Goaterie, a group of people with shared interests in all things goat. The enthusiasm of this group got me to consider the possibility of goat cheese or milk in a dessert.
After a bit of recalculation, I decided to pair goat cheese mousse with a tangy apricot gelée—and finish it with a sweet cherry coulis . . .OK, I’m ready. Bring on the next heat wave.
1. Sprinkle gelatin over lemon juice in a small bowl and let stand for 5 minute to soften.
2. In a small saucepan combine the apricot puree, sugar. Place the pan over medium-low heat and, stirring often, heat until the sugar dissolves and come to a simmer.
3. Stir in gelatin-lemon mixture until fully dissolved. Divide between the serving glasses. Cool slightly then refrigerate until set, at least an hour.
1. In the medium bowl, whisk the cream to medium stiff peaks. Transfer whipped cream to a small bowl and refrigerate.
2. In the now emptied medium bowl (no need to clean bowl), whisk together the goat cheese and sugar. Add the lemon zest, juice and extracts, mix thoroughly until incorporated.
3. Add 1/3 whipped cream into the goat cheese mixture to lighten mixture. Carefully fold in remaining whipped cream by placing your spatula in the center of the bowl, scooping the bottom over the top. Give your bowl a 45 degree turn and repeat until the batter is smooth.
4. Fill a pastry bag with the mousse and divide it evenly over the apricot gelée filled serving glasses.
1. Place cherries, sugar and 2 tablespoons of water in a blender. Pureed until smooth.Add mixture in a small saucepan and bring to a simmer. Adjust sweetness and cook until slightly thickened. Pour coulees into a bowl, let cool to room temperature. Pour over goat cheese mousse and serve or refrigerate.
