Goat's Cheese Mousse with Honey Cake Tartlet
Luke created this dish for MasterChef UK Professionals Series 18. Dedicated to his wife Catrina, whose love of goat's cheese set the brief, the dish weaves four components - a glossy truffle honey jelly-encased goat's cheese mousse, a honey cake tartlet, port-glazed truffle figs, and a golden beetroot sorbet - into a cohesive sweet-savoury statement of exceptional technical ambition. Marcus Wareing named Luke Chef of the Day and compared the dish to the standard of a top two-star or three-star Michelin restaurant in Europe.
- Time: 360 min
Source: Relaxed Recipes
Ingredients
- DAY AHEAD
- Step 1 — Roast and juice the golden beetroot
- Preheat oven to 400°F / 200°C. Wrap the golden beetroots individually in foil an
- Make the sugar syrup: combine the caster sugar and remaining 50ml water in a sma
- Step 2 — Make the goat's cheese mousse
- Bloom the gelatin leaves in cold water for 5 minutes. In a bowl, beat the goat's
- Squeeze the excess water from the gelatin, place in a small saucepan with 2 tabl
- Transfer to a piping bag. Pipe into hemisphere silicone moulds, smoothing the to
- Step 3 — Make the truffle honey jelly
- Once the mousses are frozen solid, bloom the gelatin leaves in cold water for 5
- Allow to cool to room temperature — aim for 20–22°C / 68–72°F. The jelly must be
- SAME DAY — TARTLET SHELLS AND FILLING
- Step 4 — Make the sweet pastry for tartlet shells
- Sift the flour, icing sugar, and salt into a bowl. Add the cold, cubed butter an
- On a lightly floured surface, roll the chilled pastry to 3mm thickness. Cut circ
- Step 5 — Make the honey cake filling and bake
- Preheat oven to 350°F / 175°C. Beat the softened butter and honey together until
- When cool to the touch, drizzle each tartlet lightly with truffle honey and fine
- Step 6 — Cook the truffle figs in port syrup
- Score each fig from the top in a cross shape, cutting down about halfway. Combin
- TO SERVE
- Step 7 — Temper the mousses and plate
- Remove the jelly-coated domes from the fridge 10 minutes before plating — they s