Creamy goats curd mousse served with tart crunchy apples and crunchy oats in a dessert that enlivens the senses from Adam Simmonds. This is a remarkable dessert that would make an impressive end to any meal. Be sure to prepare the apple granita ahead of time in this goats curd recipe

First, make the apple granita, firstly put the apple peel into the freezer until completely frozen. Bring the apple juice to the boil, then pass through a square of muslin and chill in a bowl over ice
Put the frozen peel and juice into the blender and blitz. Pass through a chinois or fine seive and weigh the liquid. Add 5% sugar according to the weight (i.e if the juice weighs 100g, use 5g of sugar)
Freeze in a pre-chilled tray or dish and whisk every 5 minutes to avoid clumps
For the goat's curd mousse, put the egg yolks in a mixer and start whisking. Put the sugar into a suitable sized pan and dissolve with a little water
Cook to 118°C, pour the sugar onto the eggs and whisk until cold (this is called paté a bomb). Soak the gelatine in cold water
Pass the goat's curd through a drum sieve to remove any lumps. Beat 100g of paté a bomb mix into the curd
Warm 20ml of cream on the stove until hot. Drain the gelatine and stir into the cream until dissolved. Add to the bomb mix. Then whip the rest of the cream to a full peak and fold into the curd
For the oat crunch, preheat the oven to 160°C/Gas mark 4. Then, lightly toast the oats until golden brown. Gently heat the honey and maple syrup until very runny and mix together with the oats to coat. Place on top of a silicone baking mat in clumps and cook at 120°C for 15 – 20 minutes
For the tapioca, wash the tapioca under running water, then drain and put in a suitable sized pan with the weighed water and sugar
Bring to the boil and simmer for 5 – 6 minutes. The tapioca should hold its shape and be translucent. Cool
Mix the milk and cream and fold into the tapioca, and season with a little more sugar if required. Then mix together 80g of cooked tapioca with enough apple juice to taste, and to achieve a dropping consistency
To make the goats cheese purée, beat the goats curd and cheese together. Gradually add the goats milk. Check and taste, adding sugar if needed. Add the remaining ingredients. Use straight away
To serve the dessert, spread the goats cheese purée around the bottom of the bowl. Now spoon the pieces of tapioca mixed with apple juice into the bowl
Using a hot dessert spoon, quenelle the goat curd mousse and position in the centre of the bowl. Sprinkle over some of the oat crunch. Using a mandolin, slice the granny smith apples and cut out discs 2cm in diameter
To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape
Place 9 discs around the mousse, standing up right. Sprinkle over the apple granite and lastly garnish with wood sorrel
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Wine Matching

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Goat's curd mousse

  • 120g of egg yolk
  • 300g of goat's curd
  • 80g of sugar
  • 90ml of double cream
  • 2g of gelatine


  • 50g of tapioca
  • 500ml of water
  • 25g of caster sugar
  • 25ml of cream
  • 10ml of milk
  • 40ml of apple juice

Oat crunch

  • 50g of oats
  • 11ml of maple syrup
  • 12g of honey

Apple granita

Goats cheese purée

To plate


  1. Sugar thermometer

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This is a delicious dessert recipe from Adam Simmonds, involving a subtle balance of textures. This goats curd recipe features lovely tapioca and oat crunch