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White Chocolate Chèvre Mousse with Lemon Curd.

White Chocolate Chèvre Mousse with Lemon Curd

These White Chocolate Chèvre Mousse cups feature a tangy, sweet, airy mousse with a tart lemon curd center.
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Prep Time 35 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Servings: 8
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Lemon Curd
  • 1 vanilla bean
  • 4 egg yolks
  • ⅓ cup lemon juice
  • ⅔ cup granulated sugar
  • 1 tbsp lemon zest
  • ¼ tsp salt
  • 6 tbsp unsalted butter cut into cubes
White Chocolate Chèvre Mousse
  • 170g (6oz) white chocolate finely chopped
  • 300g (10.5oz) goat cheese softened
  • 1 lemon juiced
  • 1 cup heavy cream

Equipment

  • 4 medium sized bowls
  • 1 small saucepan
  • 1 instant-read thermometer
  • 1 Fine Mesh Strainer
  • 1 hand mixer

Method
 

Lemon Curd
  1. Split the vanilla bean lengthwise. Using the blunt side of a knife, scrape the caviar out of the vanilla bean pod. Set both aside.
    1 vanilla bean
  2. Place the yolks, lemon juice, zest, sugar, salt, and the vanilla bean pod in a medium-sized bowl. Place the bowl over the mouth of a small saucepan filled a third of the way with water. Bring the water up to a simmer and cook the mixture gently over the simmering water until it registers 170°F on an instant-read thermometer.
    4 egg yolks, ⅓ cup lemon juice, ⅔ cup granulated sugar, 1 tbsp lemon zest, ¼ tsp salt
  3. Take the curd off the heat and immediately add the butter. Whisk until it melts completely. Pour the curd through a fine mesh strainer into a resealable container. Cover and transfer to the fridge. Leave it to chill for 2 hours.
    6 tbsp unsalted butter
White Chocolate Chèvre Mousse
  1. Place the chocolate in a medium-sized bowl. Place the bowl on top of a small saucepan filled a third of the way with simmering water. Gently melt the chocolate until no lumps remain.
    170g (6oz) white chocolate
  2. Place the goat cheese in a bowl and add the chocolate, the vanilla caviar, and the lemon juice. Using a hand mixer, beat everything together until you have a smooth, uniform mixture.
    300g (10.5oz) goat cheese, 1 lemon
  3. Pour the heavy cream into another bowl. And, using a hand mixer, beat the cream on high until stiff peaks form. Fold half of the cream into the white chocolate mixture until no streaks remain. Add the remaining half and repeat. Cover the mousse and chill for 30 minutes.
    1 cup heavy cream
  4. Transfer the mousse to a piping bag fitted with a large round tip. Pipe the mousse into 8 coupe glasses. Using the back of a spoon, hollow out the center of each mousse dollop. Place the coupes in the fridge and chill for 1 hour. **
To Assemble
  1. Take the coupes out of the fridge and fill their hollowed-out centers with the lemon curd. Either chill until ready to serve or serve immediately.

Notes

** You can also chill the mousse and lemon curd overnight if you're working ahead. Just remember to cover the mousse so it doesn't dry out. You can store the mousse uncovered for up to 3 hours.