Chef Jessica’s “Herbed Goat Cheese” Recipe

It looks like cheese…but it’s a sweet White Chocolate Mascarpone Mousse! Our April Chef of the Month, Pastry Chef Jessica Scott has shared her “Herbed Goat Cheese” recipe from her famous Faux Cheesy Platter. We urge you to get your sweet tooth on!

Ingredients

120 grams Heavy Cream
53 grams Corn Syrup
23 grams Unsalted Butter
390 grams White Chocolate
450 grams Mascarpone Cheese
475 grams Heavy Cream
8 each Gelatin Sheets, bloomed

Directions

In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
Once the ganache has cooled, fold in the whipped cream.
Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
Refrigerate to set.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott