Blueberry crunch with a goat cheese mousse is an “out of the ordinary” delicious experimental dessert I’ve created, mainly because I had some leftovers of goat cheese foam from my broccoli savoury cupcakes. I’ll give 2 different versions to make the mousse; one with syphon and the other without. I know goat cheese goes perfectly with many fruits, and my favorite dessert always have a touch of salt to it… so… this blueberry crunch was meant to be. I had to find the foam a great complimentary fruit, so I’ve checked the web and saw cherry, figs, peach, etc. finally, I’ve settled for the one I miss the most; the famous blueberry. I’ve never had this combination before, but oh my god! It’s a new top discovery, a solace to anyone living far away from those precious blue jewels! The two are simply delicious together, although the protagonist here is clearly the blueberry, the goat cheese is subtil and bring the blueberry a creamy, salty touch.
I should have known this combination way before, because I am from the land of blueberries! Actually, blueberry heaven, the small wild kind I talk about here. At the cabin of my parents, in the northern part of Quebec, Canada, near the famous Manic 5 dam, there are millions of those blue pearls growing into the wild. We would pick buckets and buckets of them in august and then make blueberry pies, blueberry crumbles, crepes or simply eat them with a little maple syrup and cream. The wild blueberry have triple the taste of the big fat one we find at the supermarket, so for this recipe, I’ve tried to slightly cook the blueberries in order to eliminated some water and make is more concentrated. The blueberries are still intact, and the taste gets enhance this way. Although, to not make it terribly watery, I add a little cornstarch to the mix, but you can omit this step if you are lucky enough to have some nice, fully packed in flavors little blueberries.
Next step is to find a way to put those two ingredients together (blueberry and goat cheese) and add some texture to the dish. I’ve chose a crunchy mix of oatmeal, almond, buckwheat, brown sugar and a bit of butter and cook until lightly toasted. I’ve let it cool, for a few minutes, to let it become hard like a biscuit and then I broke it into a thick sand texture. Those 3 things all mix together is a heavenly mix. First you get the light salty airy goat cheese foam, then the sweet and nutty crunch and finally the succulent and smooth protagonist; the blueberries. Take a bite and you’ll found there a new late summer delight.
So let’s make this irresistible blueberry dessert!
Blueberry crunch with a goat cheese mousse
Makes 2 portions
the smooth blueberry (bottom)
- 150g blueberries
- 1 tbsp of maple syrup (or sugar)
- 1 tbsp juice from fresh lemon
- 1 tsp of cornstarch diluted into 1 tbsp of cold water
- few lemon zest
The crunch (middle)
- 2 tbsp of oatmeal
- 1 tbsp of brown sugar
- 30g of butter (I’ve used 1/2 butter- 1/2 coconut oil)
- 1 tbsp of buckwheat flour (or normal flour)
- 1 tbsp of skinless almond
The goat cheese foam (version 1)
*Using a 1/2 litre syphon
- 75g of goat cheese
- 200ml of cream
- 80 ml milk
- 1/2 tsp xanthan, or 1 sheet of gelatin
The goat cheese foam (version 2)
- 100ml heavy cream
- 1 tbsp of powdered sugar
- 50g of grated finely goat cheese
The goat cheese mousse (a few hours ahead) (version 1- with syphon)
- Start by making the goat cheese mousse a few hours ahead, melt in a sauce pot the goat cheese, extra salt and cream, really low heat (should not boil, simply melt)(double the amount of salt to the liquid when you add to syphon, because it expends and lose taste otherwise)
- Add the presoaked gelatin sheet *if you use gelatin and not xanthan
- When melted, *add the xanthan here, pass the mix through a sieve into the syphon
- Add the milk until the bottle is half full, let cool, open in the fridge
- When cool, close it, fill it with N20, 3 shakes, let cool a few hours in the fridge
The goat cheese foam (version 2)
- Wip some heavy cream
- Add the grated really finely the goat cheese and 1 tbsp of powdered sugar
The blueberry mix
- Next stop the blueberry bottom mix, add the blueberries to a small sauce pot with the rest of the ingredients; maple syrup, cornstarch, lemon, zest and cook, middle-high heat until liquid is thick (about 3 minutes)
- Cool down and reserve
The oatmeal and almond crunch
- In a non stick pan, add all the ingredients and cook until golden brown (about 3-4 minutes), medium-high heat
- Let cool (it will get hard)
- In a bowl break the oatmeal and almond paste into small bits
The grand finale
- In a glass, add the blueberry at the bottom, then the crunch and a touch of airy goat cheese mousse.
- Decorate with extra blueberries and lemon zest
Enjoy this bite into blueberry heaven.