Rivoire jacquemin comté mousse with apple compote

Ingredients

Apple compote

Preparation

Cut the Comté into small cubes. Soak the gelatine in cold water. Half whip the cream in a bowl (so that stiff peaks are not formed) and set aside in the fridge.

Mix the milk and Comté and heat in a saucepan until it boils. Blend.

Mix the egg yolks, sugar, milk and cheese. Cook in the saucepan on a medium-low heat, stirring until it thickens. Remove from the heat, add the drained gelatine, and stir until dissolved. Leave to cool down to 35ºC, and then fold into the half-whipped cream.

Fill the serving glasses and chill in the fridge until set.  Peel the apples, cut them into dice and mix in a saucepan along with the cinnamon, orange juice and brown sugar. Cover the saucepan and cook on a low heat for 15 minutes or until soft. When the mousse is set, add the apple and grated Comté to the serving glasses.

Notes: You can replace the apple compote with any other fruit jam.