Mousse from white chololate and fresh goat cheese

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  • White chocolate (Cote d’or)
  • Fresh goat's cheese (le ronde de Bastongne)
  • Milk
  • Gelatine
  • Crème
  • Vanilla sugar
  • Crystal sugar
  • Mango
  • Kiwi
  • self-made red fruit sauce


  1. Soak the gelatine in cold water. Whip the cream with the sugars (half firm). Melt the chocolate. Heat the milk and dissolve the soaked gelatine. Whip the goat's cheese and the milk till the mixture is smooth. Mix cream and chocolate with the cheese mixture.
  2. The dessert should cool down during half an hour in the fridge. Serve with a light fruit sauce.


– Mieke Van Zele, Belgium