Ingredients

Method

For the blue cheese mousse:
• 3 gelatine leaves
• 1/3 cups Hanepoot or other sweet wine
• 100 g blue cheese
• 1¼ cups whipping cream
• Sea salt and freshly ground black pepper
For the salad:
• 1 large celeriac
• 1 T miso paste
• 2 apples, shredded
• 20 g Italian parsley, sliced
• 10 walnuts, grated, to garnish
• 2 cloves garlic , thinly sliced and fried, to garnish
• 20 celery leaves, to garnish
For the pickled raisins:
• 3/4 cup balsamic vinegar
• 100 g sugar
• 100 g raisins

Method

Ingredients

Preheat the oven to 170°C. Soften the gelatine in cold water. Meanwhile, bring the Hanepoot to the boil and reduce. When it has reduced by two thirds, add the gelatine and melt.

Pour the Hanepoot mixture over the blue cheese and beat well until smooth. Lightly beat the cream and fold a third into the cheese. Gently fold in the remaining cream and mould the mousse into small balls using clingwrap. Chill for at least 2 hours.

Peel the celeriac and dice into 1.5 cm cubes. Rub with the miso paste and drizzle with olive oil. Roast for 30 to 45 minutes, or until soft.

Toss the shredded apple in the sliced parsley. Scatter on the plate. Demould the mousse and place on the apples. Scatter with grated walnut, fried garlic chips and celery leaves. Finish with a few pickled raisins and serve.

To make the pickled raisins, boil the raisins in the vinegar and sugar until slightly thickened and store.