Meat
Smoked pork mousse with goat’s cheese
Serves
4 ramekins
Information
Preparation time: 15min Cook time: 10min
Ingredients
Mousse: 200g smoked pork loin cutlet from the deli counter, cut into very small cubes • 75 ml Super Bock Abadia Rubi beer • 50 ml fresh cream Rest: Granny Smith apple, peeled and chopped finely, drizzled with lemon juice • 4 mint leaves, finely chopped • 60 g soft goat’s cheese, crumbled • 1 tablespoon brown sugar
Method
Preheat grill until very hot • Blend the pork, beer and cream until it has a soft consistency • Divide into the 4 ramekins • Top the mousse with apple and mint • Drizzle on some lemon juice and crumble over the goat’s cheese • Sprinkle on some brown sugar and place under the grill until the cheese has melted and the sugar caramelizes • Serve immediately with an ice-cold glass of Abadia Rubi
