"Cindy La"
Sheep's Milk Mousse
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Sheep's Milk Mousse

Canoe, Toronto, John Horne / May 2013

For 10 servings

Mousse:

  • 4 1/4 cups fresh sheep’s milk cheese
  • 2 cups plus 2 Tbsps. sheep’s milk yogurt
  • salt
  • white pepper, freshly ground
  • 1 1/4 cups sheep’s milk
  • 15 sheets gelatin, bloomed in cold water
  1. Whisk cheese and yogurt in the bowl of electric mixer fitted with whisk attachment until smooth; season; reserve.

  2. Bring milk to a boil; remove from heat; squeeze water from gelatin; whisk into the milk until dissolved; gradually whisk milk mixture into cheese mixture until combined and smooth; shape into cylinders, wrapping tightly in plastic wrap; tie ends close; reserve in refrigerator.

Cow parsnip foam:

  • 4 1/4 cups light cream (35 percent butterfat)
  • 3 Tbsps. young cow parsnip (Heracleum maximum) stems, peeled
  • salt
  • white pepper, freshly ground
  1. Bring cream and cow parsnip to a boil in a saucepan; remove from heat; blend with immersion blender until smooth; season; strain through fine chinois lined with a layer of cheesecloth into large bowl; discard solids; cool puree.

  2. Pour puree into wide mouth container; reserve.

Beet crumble & reduction:

  • 2 lbs. red beets, peeled
  • 3 oz. red wine
  • 1.5 oz. red wine vinegar
  • birch syrup
  • salt
  • 5 cups granulated sugar
  1. Pulse beets in a processor until chopped; place in large pot; add water to cover; add wine and vinegar; bring to a boil; reduce heat to medium-high; simmer until beets have softened; remove from heat; drain, reserving cooking liquid.

  2. Place beets in large bowl; drizzle with syrup; season with salt; toss to coat; spread out on baking sheet; cool; reserve.

  3. Place reserved cooking liquid in a saucepan; stir in sugar; bring to a boil; cook until syrup consistency; remove from heat; cool; place in squeeze bottle; reserve.

Caramelized pear compote:

  • 2 Tbsps. unsalted butter
  • 1 sm. shallot, thinly sliced
  • 2 ripe pears, cut into sm. dice (skins on)
  • 1 Tbsp. honey
  • salt
  • white pepper, freshly ground
  1. Heat 1 Tbsp. butter in cast-iron frying pan set over medium-high heat; add shallot; cook, stirring occasionally, until softened; place shallot on small plate.

  2. Return pan to heat; add remaining 1 Tbsp. butter to pan; cook until butter is brown; add pears and honey; cook, stirring occasionally, until pears are half cooked and slightly brown; add shallots; cook, stirring occasionally, until pears are softened; season; remove from heat; reserve (keep warm).

Assembly:

  • sea salt
  • black pepper, freshly cracked
  • 1/4 pear, thinly sliced
  • fried parsnip chips
  • 2 to 3 Tbsps. wild Canadian currants
  • olive oil (for drizzling)
  • purple frisée (for garnishing)
  • purple shiso (for garnishing)
  1. Slice half of the mousse into 2" logs; slice the remaining half into 1/2" pieces; reserve.

  2. To serve, sprinkle beet crumble in straight line down each serving plate; place a 2" mousse log across line and 1/2" piece off to the side; sprinkle with salt and pepper; place some caramelized pear in 3 Tbsps. portions around plate; scatter sliced pears around plate; stand parsnip chips into mousse; sprinkle currants around plate; drizzle with oil; place dots of beet reduction in any open areas around plate; blend cow parsnip cream with immersion blender until foamy; skim bubbles from surface; place around plate; garnish with frisée and shiso.

What to drink: Flat Rock Cellars Reserve Riesling Twenty Mile Bench 2009 or Château des Vaults Savennières La Jalousie 2010