Goat cheese appetizer with blueberries

Preparation

1. We soak the gelatin sheets in cold water.

2. We put the blueberries in the glass and crush 5 seconds, speed 7. We lower the remains of the lid and walls towards the blades.

3. We remove the outer rind of the cheese and crush it for 15 seconds, speed 3. We verify that it has become a paste. If there is a large piece, we continue the grinding for a few seconds at the same speed. Add salt and pepper and remove the cheese with the blueberries to a large container.

4. Without washing the glass, we put the butterfly on the blades. Add the 150 g of cream and whip speed 3. We have to be very vigilant and stop the machine when we see that it is already assembled to prevent it from turning into butter.

5. Meanwhile, we heat the 50 g of cream for a few seconds in the microwave. It has to be hot but not boiling. Add the soft gelatin sheets, well drained with water. We stir and we see how they come apart little by little. We continue stirring to avoid lumps.

6. We add the cream and gelatin mixture to the cheese that we had reserved. We stir with manual rods and then we add the whipped cream. We incorporate it by making enveloping movements to prevent it from losing body (I usually use a silicone spatula for that). So we will have a mousse with small air bubbles. Add salt and pepper.

7. We remove the mousse to the containers where we are going to serve it. We let it rest for at least 1 hour in the fridge covered with plastic wrap.

8. We can bring the mousse as is to the table or serve it spread on small toast biscuits.