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Preheat the oven to 400°F. In a large bowl, whisk together the heavy cream and sugar with a stand mixer or hand mixer until some stiff peaks form, about 5 minutes. Spoon half of the whipped cream into the bowl with the goat cheese and whisk until you get a smooth texture. Add the remaining cream and gently fold to combine.
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Steps to Make It. Gather the ingredients. Either by hand or using an electric mixer, whisk the cream until it has soft peaks and a similar texture to whipped cream. Set aside. In a separate bowl, whisk together goat cheese and milk until the goat cheese has softened. Mix in chives. Gently fold in whipped cream.
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Cook the Apples: Peel, quarter, and core the apples, and cut each quarter into (3) equal wedges. Heat the butter in a large skillet and add the apples, brown sugar and salt. Cook over high heat until the apples are caramelized on the bottom, stir, and continue to cook until slightly softened and caramelized on all sides.
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In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.
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directions. Mix the half-and-half and cheese in an electric blender, adding about 1/2 a cup of cheese at a time. Place this mixture in the top of a double boiler over hot, but not rapidly boiling water. Heat and stir until the mixture is smooth and all of the cheese is melted. Remove from heat, and cool at least 10 minutes.
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Beat heavy cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps. Transfer mixture to a pastry bag with a round tip for piping.
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In a small food processor or blender, process the feta cheese, sour cream, olive oil and green onion until well blended and very smooth. Add seasonings; blend. Add garlic powder, oregano and cayenne pepper; blend. Season to taste with kosher salt (may not need any). Add more sour cream or olive oil to taste, as needed.
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With an electric mixer on high speed, beat the cream cheese until smooth. Mix in the powdered sugar and vanilla until well incorporated. Set aside. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the corn syrup and continue beating until stiff peaks form. Fold half of the whipped cream into the cream.
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Instructions. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Place the goat cheese in a large bowl and set aside. In a large stand mixer with the whisk attachment, beat the heavy cream and sugar to a stiff peak (this can also be done by hand.)
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For the mousse. In a large bowl or the bowl of a stand mixer, beat the whipping cream until stiff. Remove to a different bowl, and set aside. In the mixer bowl, beat the lemon curd and cream cheese together until smooth. Add the powdered sugar, vanilla, and food coloring, and mix until smooth.
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Directions. Start with the mousse by adding 1 cup of heavy whipping cream to a mixer. Mix on medium speed until stiff peaks are reached (like you are making a whipped cream) Move the whipped cream to a separate bowl and place in the fridge. Add the goat cheese and last 1/8 cup of heavy whipping cream to the mixer.
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Add the whipped heavy cream to the bowl and use a silicone spatula to carefully fold it into the cream cheese mix. Transfer to serving dishes and refrigerate until ready to serve. Top with garnish, if desired, right before serving. Refrigerate leftover mousse in an airtight container for up to two days.
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Add the cottage cheese, lemon juice, lemon zest and maple syrup to a high-powered blender. Blend on high for 30 seconds until completely smooth. Taste the mousse and adjust the sweetness or tartness to your liking. If you want it sweeter, add a little more maple syrup. If you want it more tart, add a little more lemon juice.
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Execution Method. While you are cooking, check off the steps you complete and follow the recipe without getting lost. Feta cheese mousse by the Greek chef Akis Petretzikis. Make easily and quickly a delightful and creamy feta mousse to serve all your dishes with!
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Directions. In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours. Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well.
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Beat on medium high speed until the goat cheese loosens up some (about 5 minutes), and scrape down the sides of the bowl. Increase speed to high and mix for 4-5 minutes scraping down sides once during the process. Very gently, with a wooden spoon, fold in the whipped cream in four increments. Add salt and pepper (and chives if using) to taste.
