Chef James Oakley
Heirloom tomato salad with goat cheese mousse
Heirloom tomato salad
80g heirloom tomatoes
1 tsp fresh thyme
1 tbsp olive oil
Sea salt to taste
Goat cheese mousse
200g double or whipping cream
100g goat cheese
1 bay leaf
1 clove garlic
1 small shallot
1 tsp thyme
Edible flowers, for garnish
To make the goat cheese mousse, gently heat together cream, bay leaf, clove, garlic, shallot and thyme to infuse the flavour.
Whilst still hot pour through a sieve over the goat cheese.
Whisk together to ensure the goat cheese is fully melted.
Allow to cool to room temperature whisking occasionally to incorporate air.
When at room temperature place in the fridge and continue to whisk occasionally to incorporate as much air as possible.
To make the salad, roughly chop tomatoes.
Add thyme, olive oil, salt and mix together.
Place the goat cheese mousse in a piping bag and pipe some mousse around the salad.
Garnish with edible flowers.