Ripe, juicy fresh summer fruit topped with Goat Cheese Mousse Romanoff is a dessert that’s stunningly simple, yet elegant. Visit your local farmer’s market to find the freshest goat cheese such as the one we use from Goatilicious of New Braunfels, TX. The flavor of locally produced cheeses will vary with terroir and seasons — as in wine production.

Prep time:5 minutes
Inactive time:1 hour
Servings:6 – 8

Ingredients

Sauce
  • 1 cup Sour Cream
  • 4 – 5 ounces Chevre (soft Goat Cheese) at room temperature
  • ¼ cup Heavy (Whipping) Cream
  • ½  cup Brown Sugar
  • 3/4 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1/2 ounce Brandy or Cognac
Fruit and serving options
  • Fruit(s) of choice: Peaches, Strawberries, Blueberries, Blackberries, Raspberries
  • Vanilla cake, Angel Food cake, Ladyfingers or Shortbread (optional)
  • drizzle of Balsamic Reduction (optional; see step 1 in linked recipe for directions)

Preparation

  1. In a bowl, combine all ingredients through brandy and beat with an electric mixer until all ingredients are well integrated and mixture is smooth. Cover and refrigerate for at least 1 hour or until well chilled.
  2. Serve over fresh fruit and, if desired, cake or shortbread.
Make ahead:

Goat cheese mixture can be made up to 3 days ahead.


Wine Pairing Guide

CHAMPAGNE & SPARKLING
Domestic
Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pet-Nat (petillant naturel) wine, produced in the artisanale or rurale style.
Imported
France: Champagne, Crémant, Mousseux
Germany: Sekt
Italy: Asti Spumante, Prosecco, Prosecco Rosé
Spain: Cava
DESSERT WINES (WHITES or REDS)
Domestic
Late Harvest Riesling
Imported
France: Sauternes, Barsac, Cadillac, Monbazillac
Germany: Ice wines, Auslese, Beerenauslese, Trockenbeerenauslese Riesling
Hungary: Tokaji
Italy: Vino Santo
Spain: Cream Sherry, Port, Pedro Ximenez (PX)