a savory recipe and a dessert

The mousse is a preparation light, fluffy, light and delicious. There are countless flavors, sweet and salty, hot and cold. Although today, the chosen ingredient is cheese. We do not know the exact history of the mousse. It is said to have been created by the impressionist painter Hendrik of Toulouse-Lautrec, at the end of the 19th century. Although the truth is that the description of the mousse already appears in an earlier recipe book, from 1755, by the French chef Menon. What is clear is that its origins are French and, although the first known mousse was made of chocolatewith the passion the French profess for cheese, it will not take long to develop this specialty.

Cheese also has the property that we can take it as a dessert or as a savory ingredient, depending on which variety of cheese we use and with what other ingredients we accompany it. As an example, we have collected an easy and simple recipe to make cheese mousse at home, anda salty version, which can be taken as an aperitif. And in its sweet version for dessert time, we also offer you the gourmet recipe for goat cheese mousse with blueberries, by chef Francisco Antonio Martín.

Cheese mousse with peanuts, a surprising salty appetizer


  • 200 gr. cream cheese
  • 200 g whipping cream
  • 50 gr more whipping cream
  • Shall
  • Black pepper
  • 4 sheets of gelatin
  • Salted peanuts, a handful


First, we soak the gelatin sheets in a bowl of fresh water.

We assemble the 200 grams of whipping cream (with 35% fat) using electric beaters until it is very firm. Be careful, we have to be careful not to overdo it when hitting, or it can be cut. Thus we would obtain butter. The secret for the cream to mount well is that it is very cold.

We put a saucepan on the fire with 50 gr. cream and, when hot, without boiling, add the well-drained gelatine leaves. We remove with a spatula until we see that they are completely dissolved. At that time we remove the cream from the heat and let cool a little.

Mix this cream with the cream cheese and let it cool even more. Flavour with salt and black pepper. When it is at room temperature, mix with the whipped cream, making folding motions so that the mixture does not fall.

Place the cheese mousse in individual cups and garnish with some coarsely chopped salted peanuts on top. We stored it in the fridge until the time of serving.

Goat cheese mousse with blueberries, a dessert by chef Francisco Antonio Martín

According to history, the first goat cheese was made in the year 7000 BC. During the Middle Ages, goat cheese was used as currency to feed pilgrims on the Camino de Santiago. There are excellent goat cheeses all over Spain. In the community of Marid, cheese factories can be found throughout the region from north to south. On this occasion, chef Francisco Antonio Martín, from the restaurant El Fogón de Pedro, in Vicálvaro, prepared this recipe with goat’s milk from the San Martín de la Vega area.


  • Goat cheese
  • Whipped cream (with 35% fat)
  • Sugar
  • blueberry jam


Place the cream and sugar in a bowl until firm and set aside.

Remove the rind from the goat cheese and chop it, then add a little cream until creamy.

In the bowl with the whipped cream, gradually add the creamy mixture with a rubber spatula, add air. Repeat this step until the mixture is completely incorporated, making sure it is free of lumps. Leave the mousse to cool in the fridge for about two hours.

Use the brush on the presentation board to make a horizontal line with the blueberry jam. Then take the goat cheese mousse out of the cold and with the help of several spoons make two quenelles and add yucca chips and dehydrated lemon cubes. Finally, put several dots of blueberry jam and different flowers to decorate the plate.

Cheese mousse - a savory starter recipe and a dessert with goat cheese and cranberries.  Photo: Community of Madrid

Madrid flavors

‘Madrid flavours, from the field to the table’, Where this recipe appears, it is a recipe book with recipes prepared from products found in each of the 179 municipalities in the region and in which prominent chefs, pastry chefs, critics and specialized journalists participated. Total, 111 recipes from 97 famous chefsamong which stand out Pepa Muñoz, David García, Mario Sandoval, Rodrigo de la Calle, Paco Roncero, Javi Estévez or Joaquín Felipe.

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