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Feta Mousse

Feta Mousse

Story

My go-to savory mousse for quick snacks and canapés — clean feta flavor, perfect texture.

Description

Soak the gelatin, warm the cream just enough to dissolve it, then blend hot cream straight into feta for a silky emulsion. Chill to set, then give it a quick re-blend for a glossy, pipeable finish. Perfect for canapés, pita bites, or plated dots.

Steps

  1. Hydrate gelatin

  2. 1
    Soak the 4 silver gelatin leaves in plenty of cold water (5–7 min) until soft. 🧊

  3. Heat cream & dissolve

  4. 2
    Bring the double cream to ~60 °C (hot, not boiling). Squeeze gelatin well and whisk it into the hot cream until fully dissolved.

  5. Blend

  6. 3
    Add crumbled feta to a food processor. Pour the hot cream **through a chinois (fine sieve)** directly into the processor. Season with a pinch of white pepper.
  7. 4
    Blend at max speed for **10 seconds** until completely smooth and glossy.

  8. Set

  9. 5
    Scrape into a container. Press cling film directly onto the surface (touching). Chill 3–4 hours, until set and cold.

  10. Re-blend & pipe

  11. 6
    Return to the processor and blend **10 seconds** to loosen to a pipeable mousse. Transfer to a piping bag and store chilled.

Credits

Developed by me.