Ingredients:

  • 8 oz plain goat cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 1/3 cup wildflower honey
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest, finely grated
  • 1 pinch sea salt
  • 1 cup fresh plums or blueberries
  • 2 tbsp honey
  • 1 tsp dried culinary lavender

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss 1 cup fresh plums or blueberries with 2 tbsp honey and 1 tsp dried culinary lavender in a baking dish.
  3. Roast for 12–15 minutes until the fruit collapses slightly and the juices become a mahogany-colored syrup.
  4. Remove from oven and let the fruit cool completely to prevent the mousse from melting during assembly.
  5. In a medium bowl, beat 8 oz softened goat cheese, 1/3 cup wildflower honey, 1 tsp vanilla extract, and 1 pinch sea salt until the mixture is smooth and pale.
  6. In a separate chilled bowl, whip 1 cup heavy whipping cream until stiff peaks form.
  7. Gently fold the whipped cream into the goat cheese mixture using a spatula, stirring slowly to keep the air trapped.
  8. Stir in 1 tbsp finely grated lemon zest.
  9. Spoon the mousse into 6 individual ramekins or dessert glasses.
  10. Top each serving with a generous dollop of the cooled roasted fruit and its syrup.
  11. Refrigerate for at least 2 hours to allow the structure to set and flavors to marry.