Goats Curd Mousse, Plum and Wild Garlic

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How to Make the Goats Curd Mousse:

1. Soak the gelatin in cold water.
2. Heat 200g of the cream and dissolve the gelatin leaf.
3. Whip the remaining cream until soft peaks.

How to Make the Plum Pickle:

1. Add the cream and gelatin mix to the goats curd along with the maple syrup, salt and pepper then gently fold in the whipped cream. Place the mix in a piping bag.
2. Lay out a double layer of cling film and scatter over edible flowers in a neat manner.
3. Pipe the goats mousse over the flowers and roll into a 2inch cylinder. Place in the fridge to set over night.
4. Place all the ingredients in a pan and bring to the boil. Take off the heat and leave to cool to room temperature.
5. Sliced the plums into even 2cm semi cycles, reserve the plum trimmings. Strain and Pour the
6. Pickling liquid over the sliced plums and reserve half the the pickling liquid for the plum trimmings. Leave the sliced plums to pickle for 24hours. Put the plum trimmings and reserved pickling liquid into a pot and cook on a very low heat until you have a relish consistency.
7. When all methods are done. Lay a double layer of clingfilm and lay the plums in a uniform shape overlapping them.
8. Mix the relish and remaining goats curd together 50/50 and pipe into the layered plums.
9. Roll gently to create a cylinder and place in the fridge to set.

How to Make the Garlic Emulsion:

1. Blend all together until smooth and emulsified, pass through a fine sieve.
2. Place the stained mix into sphere silicone moulds and freeze.

How to Make the Wild Garlic Gel:

1. Bring water salt and vegegel to the boil then hand blend the wild garlic last minute and strain.
2. Take the frozen spheres and dip in the gel
3. Using a toothpick, leave to defrost in the fridge.

Plating:

1. Cut the goats curd and plum cylinder into 3inch pieces add one of the wild garlic spheres
2. Garnish wild some young wild garlic shoots and some gorce flowers.