Goat Cheese Mousse set with Gelatin

This is effectively a no-bake cheese cake mixture made with goat cheese. Other cheeses with a similar consistency can also be used, such as mascarpone, cream cheese, and ricotta. I particularly like Lakeside Farmstead fromage blanc in this recipe. Unlike the Goat Cheese Mousse from Whipping Siphon, which has the texture of whipped cream and is spreadable, this is a set mousse that is sliceable.

I adapted my recipe from the Goat Cheese Mousse in the Eleven Madison Park cookbook that is a component of the Goat Cheese and Lemon Galette (photo pg. _ recipe pg. 330). I made the following changes:

  • All volume measures have been converted to metric weight measures for consistency.
  • I opted to use powdered gelatin instead of sheet gelatin so that I could precisely control the gelatin concentration for my given batch sizes.
  • I found the recipe as it is written in the EMP cookbook much too salty, so I reduced the salt in my version. Perhaps my goat cheese has a higher salt content than what they use at EMP…

This is a classic procedures that yields a light, smooth texture. Besides the aforementioned galette, this mousse would be great as a filling for a savoury cheesecake, or perhaps a component in a composed appetizer or cheese course.

Goat Cheese Mousse set with Gelatin


  • 90 mL water
  • 16.5 g powdered gelatin
  • 360 mL heavy cream (first quantity)
  • 360 mL heavy cream (second quantity)
  • 600 g goat cheese
  • 1.5 tsp kosher salt


  1. Sprinkle powdered gelatin over surface of water and leave to hydrate 10 minutes.
  2. Whip the first quantity heavy cream to medium peaks. Store in fridge until ready to use.
  3. Gently heat second quantity heavy cream on stove. Do not boil. Whisk bloomed gelatin into heated cream.
  4. Transfer warm cream mixture to stand mixer fitted with whisk attachment. Add goat cheese and kosher salt and whisk until very smooth. Pass through tamis to ensure there are no lumps of un-incorporated cheese.
  5. Ensure the goat cheese mixture is at room temperature. Fold in the whipped cream. Ensure it is completely and uniformly incorporated.
  6. Transfer goat cheese mousse to desired frame or pre-baked tart shell. Smooth the top with a pallet knife. Refrigerate 3 hours before cutting.

Yield: Goat Cheese Mousse to fill 1 – 8″ x 8″ steel frame