Roasted Blueberries with Goat’s Cheese Mousse

Cook time 20 minutes
Servings 4


200g ricotta

100ml thickened cream

100g mild goat’s cheese

2 tbsp icing sugar, sifted

3 x 125g punnets of blueberries

2 tbsp honey

1 tbsp cointreau

To serve

3 tbsp pistachios, chopped,


Roasted Blueberries with Goat’s Cheese Mousse


Preheat the oven to 180°C.

Line a tray with baking paper and spread blueberries evenly. Drizzle over honey and cointreau and roast in the oven for 20 minutes or until the berries burst and release their juices.

In the meantime, place the ricotta, cream, goat’s cheese and sugar in a food processor and blend until smooth and silky.

Remove berries from oven and cool for a few minutes before spooning over mousse.

Dollop a large spoonful of the goats cheese mousse amongst 4 plates, use the back of a spoon to create a well in the centre. Place the roasted blueberries in the centre of the mouse, allowing them to cascade down the side.

Garnish with pistachios and a small pinch of cinnamon.