Goat cheese duo, cherry jelly with lemon thyme on white chocolate with apple

(For 4 servings)

Mousse:

• 50 g mild goat cheese (net, without crust)
• 50 g spicy goat cheese (net, without crust)
• 150 g goat cream
• 150 g goat's cottage cheese
• possibly some sugar
• 4 sheets of gelatin
• fine table salt and white Muntok pepper
• Apple Blossom

Cherry jelly:

• 200 g cherries (in syrup)
• 50 g cherry syrup
• 30 g crème de Cassis
• 1 sheet of gelatin

White chocolate with sour apple:

• 1 granny smith (in small square cubes of 2 mm)
• 100 g white chocolate (Edel Weiss from Original Beans)

Walnut caramel:

• 200 g granulated sugar
• 50 g walnuts (broken into small pieces)
• 60 g of water
• 60 g of honey
• pinch of salt

For garnish:

• acacia honey
• Cornabria Blossom
• Bean Blossom

Mousse:

Add a little sugar (if necessary) to the goat cream and beat it stiff. Mix this with the cottage cheese and a pinch of salt and divide this base mass in half.

Melt the rindless cheeses in separate pans (with a dash of cream if necessary) and mix this with the soaked gelatin just before using it later. Make sure it becomes a smooth mass and then mix it with the cream-curd mixture with a whisk.

Now fill molds or timbales (or other easy molds) that are not too large with the mass from a piping bag to just under half the mold. Make sure that the spicy version is on the bottom and that the surface is nice and even. Let it stiffen in the refrigerator (probably 1 hour).

Now make the cherry jelly (see below) and carefully add a thin layer of about two to three millimeters on the first layer. Put the mold or the timbales back in the refrigerator and let this layer set.

Now work in the same way with the second cheese layer when the jelly layer is stiff enough. Let this also stiffen in the refrigerator for at least an hour before pouring.

Cherry jelly:

Puree all ingredients and reduce the liquid to about 20 percent of its original volume. Add the soaked gelatin to the mass and use this mass as a dividing line between the two cheeses (see above for application).

White chocolate with sour apple:

Start with this the day before! Cut fine brunoise from granny smith julienne cut on the mandolin and dehydrate the pieces by dehydrating them for a long time (at least 5 hours) at 70°C. When the pieces feel more or less dry (the drier the better), it's done. Mix the melted chocolate with the apple in a mold that fits the size of the base of the mold or the goat cheese mold. Use at room temperature.

Walnut caramel:

Put the granulated sugar with honey and water in a pan and let it melt over medium high heat. When everything is dissolved, the crumbled walnut can be added and a pinch of salt. Let it boil for a while and pay close attention to the coloring of the sugar. As soon as there is light smoke from the pan, stop immediately and pour the mass on baking paper or silpat.

Decoration:

Choose a small dessert plate and first place the white chocolate base with the congealed mass of two goat cheeses with the cherry jelly in between.

Finish the plate with an Apple Blossom, Bean Blossom and Cornabria Blossom, a piece of chipped walnut caramel and some stripes of honey.

Recipe: Rico van Onna and Pieter J. Bogaers