Goat's cheese mousse with roasted radishes
Serves: 4-6 as a starter
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Goat's cheese mousse with roasted radishes
Whipping goat’s cheese makes it extra creamy – we’ve topped ours with pretty-in-pink roasted radishes, but asparagus or Tenderstem broccoli would work brilliantly too
Serves: 4-6 as a starter
Prep time: 25 minsTotal time: 
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Nutritional information (per serving (1 of 4))
Calories
595Kcal
Fat
56gr
Saturates
33gr
Carbs
5gr
Sugars
5gr
Fibre
1gr
Protein
16gr
Salt
1.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 x 200g packs radishes
- 1 tbsp olive oil, plus extra to serve
- 20g toasted pine nuts
- handful of dill fronds
- crusty bread, to serve
For the mousse
- 2 x 125g logs Abergavenny goat’s cheese, crumbled
- zest of 1 lemon, plus juice of ½
- ½ tsp fine salt
- 100ml milk (whole or semi-skimmed)
- 250ml double cream
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Trim the radishes and halve any larger ones. Toss with the oil, then season well and spread out on a baking tray. Roast for 25-30 minutes, until tender, then set aside to cool.
- While the radishes are roasting, for the mousse, put the goat’s cheese, lemon zest, salt and milk in a large bowl. Use a balloon whisk to beat together until soft and combined. In a separate bowl, whip the cream until thickened but not quite at soft peaks. Stir about one-third of the cream into the goat’s cheese mixture, then fold in the rest. Lastly, fold in the lemon juice. Spoon over the base of a wide serving platter (you can cover and chill the mousse at this point up to 24 hours ahead).
- Scatter the radishes, pine nuts and dill over the goat’s cheese mousse, drizzle with a little extra olive oil and serve with the bread for scooping.
