Lavender & Fennel Pollen Chevre Mousse
My mom has a drawer that serves as a catch all for bad middle school pictures, cheesy poems and homemade Mother's Day cards. I actually love that she keeps everything in this terribly unorganized drawer, I call it the anti-scrapbook. These days, instead of gifting macaroni art, my mom and I bond over cheese. On the Mother's Day cheese board this year is: Mt. Tam, Chiriboga Blue and this light and fluffy Chevre Mousse for dessert. (hopefully my mom is not reading this because I totally just spoiled the surprise).
1 teaspoon orange zest
1 tablespoon Native Nectar Wild Texas Guajillo Honey
6 oz heavy whipping cream
Allow chevre to soften and place in a mixing bowl. Stir in lavender, fennel pollen and honey. In a separate chilled bowl, beat cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the chevre mixture. Cover and chill for at least one hour. Serve with your favorite crostini or shamelessly eat with a spoon. Garnish with a little lavender and a drizzle of honey.
6 oz heavy whipping cream
Allow chevre to soften and place in a mixing bowl. Stir in lavender, fennel pollen and honey. In a separate chilled bowl, beat cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the chevre mixture. Cover and chill for at least one hour. Serve with your favorite crostini or shamelessly eat with a spoon. Garnish with a little lavender and a drizzle of honey.
*Yields 2 servings, each perfect to share
Suggested pairing: Domaine de Balandran Rose Les Mugues
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