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Goats Cheese Mousse Recipe by Harry Quinn of Pichet

Goats Cheese Mousse Recipe From Harry Quinn Of Pichet

Fivemiletown Goats Cheese Mousse, Roasted Jerusalem Artichoke, Roscoff Onion, William Pear with Pickled Walnuts.

A nice dish for the Autumn that can be served as a starter or sharing style dish.

Goats Cheese Mousse
500g Fivemiletown or any good quality soft Irish Goats Cheese
50g Honey
200ml Cream
Sea Salt and Black Pepper

  1. Put the Goats cheese and honey in a mixing bowl with a paddle attachment and beat until
    smooth and creamy. Season with salt and pepper to taste. Alternatively, you may hand beat the cheese with a spatula.
  2. Whisk the cream until it reaches semi stiff peaks.
  3. Gently fold the whipped cream into the goat’s cheese mix.
  4. Reserve in a piping bag.

Roasted Artichokes
10 Jerusalem Artichokes washed well skin on
200g Unsalted butter
Thyme and Rosemary, a few sprigs
Sea Salt

  1. Place the butter in a pan with the herbs and turn on a medium heat.
  2. When the butter starts to foam add the artichokes to the pan and season with salt.
  3. Cook on a gentle to medium heat in the butter swirling the pan every few minutes.
  4. Let them cook for about 30 minutes or until the artichokes are soft in the middle.
  5. When they have cooled slightly cut them in half. Reserve the butter its full of flavour.

Roasted Roscoff Onion
4 Roscoff Onions sliced lengthways skin kept on (Any good quality onions may be used)
Olive Oil
Thyme a few sprigs

  1. Heat a frying pan to a medium heat and coat the bottom with the oil.
  2. Season the cut side of the onions with salt and place cut side down in the pan.
  3. Add the thyme and fry on a medium heat for about 20-30 minutes until just softening.
  4. When the onions have cooled remove the skin and the string outer skin of the onion halves.
  5. Don’t worry if the onions are nice and black on the flesh side you can gently scrape the
    charred bits.
  6. Cut in half lengthwise into nice sharp pieces.

Pickled Walnuts (Available from Fallon and Byrne)
1 Jar of opies Pickled Walnuts
Good quality extras virgin Olive Oil 100ml

  1. Remove the pickled walnuts from the jar and strain the juice and reserve.
  2. Slice the walnuts into thin pieces horizontally using a small knife.
  3. Keep them in a little of the pickle. They should be beautiful circles.
  4. Whisk together half the walnut pickle juice with the olive oil and keep as your dressing.

William Pear
2 William Pears or any seasonal good quality sweet ripe pear.

  1. Take an apple corer and remove the core from the pear.
  2. Cut the pear in half and slice each half into nice thin pieces.
  3. Do this step right before you are ready to plate so they don’t oxidise.

To Plate the dish Pipe a generous amount of goat’s cheese mousse in the centre of each
Warm the onions and artichokes in a hot oven for 5 minutes with some of the artichoke
In a circle around the mousse place wedges of onion and artichoke one after the other.
Place 5-6 pieces of sliced pear nicely between the onions and artichokes.
Place 3-4 circles of Pickled walnut wherever you wish.
Shake the dressing or whisk again and pour a little over the dish not too much as it is strong.


Pichet is a modern take on a classic bistro. Combining both french influence and modern Irish cuisine, it has been on the receiving end of numerous awards and Bib Gourmand’s since it’s inception in 2009.

Phone: +353 1 677 1060



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