There are a few terrines and pâtés in the Eleven Madison Park cookbook that are capped with gelée. One that especially interested me is rabbit rillette topped with violet mustard gelée. I had only ever seen rillette topped with rendered lard, not a gelatin-rich liquid. Also I had only seen rillette presented in a ramekin, or perhaps shaped into quenelles, or spread on toast; I had never seen it treated more like a terrine, sliced into tidy rectangles. It’s a great example of the finesse that distinguishes these dishes from ones you would get in a bistro or brasserie. I set out to make my own version of terrine de rillette with gelée.
This past week we made a large … Continue reading.
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
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The personal website of Edmonton chef Allan Suddaby
