Beetroot & Goat’s Curd Baked Mousse Recipe

Beetroot & Goat’s Curd Baked Mousse Recipe
Baked mousses are easy to prepare and perfect for a light meal or supper paired with a green salad. Once you have the base, you can vary the different flavours. Goat’s curd is like a very soft cream cheese with slight lemon flavour, available in Waitrose and specialist cheese shops such as Neal’s Yard Dairy. Curd is made when the whey is separated in cheese making, and is usually further pressed or aged to make cheese.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Beetroot & Goat’s Curd Baked Mousse Recipe


2 eggs, separated

150g goat’s curd

1 clove of garlic, crushed

100g beetroot, cooked in own juices

5g fresh basil, roughly ripped up

How to make

  1. Preheat the oven to 180°C/ 350°F/ Gas mark 4.

  2. Butter a large ramekin or small baking dish.

  3. Beat egg yolks with goat’s curd and garlic and basil. Season well.

  4. Whisk egg whites to stiff peaks – they should be able to hold their shape. Start this slowly to create small air pockets, and make sure there is no grease (more common in plastic bowls!) To prevent this, simply wipe lemon around the bowl.

  5. Fold in the egg whites into the goat’s curd mixture using a figure of eight motion.

  6. Spoon into the buttered dish.

  7. Bake for 20 – 25 minutes or until firm and lightly golden.

Cooking Tip | Folding in Egg Whites

  1. Lighten the curd mixture with a scoop of egg white. Drop a generous scoop of whipped egg whites onto the curd mixture with a metal spoon. Stir it gently until the batter looks lumpy and barely combined. This helps to lighten the base and make it easier to work in the egg whites without deflating them.

  2. Add the rest of the egg whites to the mixture. Scoop the rest of the egg whites to the curd mixture.

  3. Slice straight down through the middle of the whites. With the blade of your spoon, slice straight down through the middle of the egg whites until you hit the bottom of the bowl.

  4. Scoop and fold the curd mixture and egg whites. Scrape your spoon along the curve of the bowl, gently scooping up the curd mixture and egg whites. Fold them over on top of the remaining egg whites.

  5. Give the bowl a quarter-turn and repeat. Turn the bowl with your other hand and repeat: slice down through the middle, scoop from the bottom of the bowl, and fold over on top.

  6. Stop when the curd mixture and egg whites are incorporated. Repeat this folding motion until the curd has been completely incorporated into the egg whites. The mixture may still look a little lumpy — that’s ok. As long as you no longer see any liquid egg white when you scoop-and- lift, you’re done. If you continue folding until you make a completely smooth batter, you will start deflating the egg whites. Better to have a few lumps. Be patient — this whole folding process takes some time!

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