Goat's cheese mousse

1. Cut the goat's cheese into blocks and allow to reach room temperature. You can even place the cheese under a heat bridge if necessary.
2. Beat the whipping cream into soft peaks.
3. Reduce the white wine to ¾ and add the gelatin.
4. Use a butterfly whisk to mix the goat's cheese until smooth and then slowly pour in the white wine mixture.
5. Mix in the whipped cream.
6. Season to taste with salt and pepper and pipe into the required mould.

Serving suggestions:

• In combination with smoked beetroot.
• In combination with dehydrated watermelon carpaccio.
• As an amuse-bouche with gingersnaps and pulled pork.
• As part of a starter with beetroot, walnuts, sponge cake, and cured ham.