We’re making an individual goat cheesecake with almond granola, buttermilk mousse, blueberry sauce and crispy buckwheat with Richard Allaire of Metacom Kitchen.
4oz. Cream cheese
4oz. Goat cheese
2oz. Sour cream
1/2 cup sugar
1 pint blueberries
1 cup almond granola
1 pint of buttermilk
1 sheet of gelatine
Preheat oven to 350F. In a mixer combine cheeses, sour cream, eggs, sugar and vanilla in a workbowl and mix on low speed using the paddle attachment. Stop mixing and, using a rubber spatula, scrape the bottom of the bowl to release any ingredients that haven’t mixed into the batter. Mix again and fill silicon molds and bake for 25-30 minutes.
Soak gelatine in ice water until soft, heat 3T of buttermilk. Squeeze out excess water out of gelatine and add to warm buttermilk then add to the rest of the cold (buttermilk). Pour into a whipping siphon and charge twice with cream cartridges. Keep cold.
Place blueberries in a sauce pot with 3t sugar and bring to a gentle heat until they are soft and slightly cooked down. Purée in a blender until smooth.
When cheesecakes are cooked through let cool and then place in freezer until edges are hardened (this makes it easier to pop out of the molds). To plate: spoon granola on four plates and place a cheesecake on top. Sauce with blueberry purée, and add buttermilk short around. Garnish with buckwheat chips.