Matt Kelley




Pastry Chef Matt Kelley
Rover's | Seattle

Goat Cheese Bavarian with Red Beet Foam, Lemon Coulis, and Candied Walnuts
Pastry Chef Matt Kelley of Rover’s – Seattle, WA
Adapted by
February 2009

Yield: 12 Servings


    Goat Cheese Bavarian:
  • 12 ounces goat cheese
  • 1 ounce honey
  • 2 sheets gelatin, softened
  • 1 ounce cream cheese
  • 8 ounces crème fraiche
  • 2 ounces sugar
  • 12 ounces cream, whipped to soft peaks

    Lemon Coulis:

  • 7 ounces sugar
  • 4 eggs
  • 5 ounces lemon juice, plus more as needed
  • 8 ounces butter, room temperature
  • Simple syrup, as needed

    Rosemary-Walnut Coating:

  • 8 ounces butter
  • 5 ounces sugar
  • 4 ounces brown sugar
  • ½ ounce minced rosemary needles
  • 1 egg
  • 7 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces walnuts, toasted and finely ground

    Beet Foam:

  • 130 grams cream
  • 25 grams sugar
  • 1 sheet gelatin
  • 135 grams beet juice
  • ¼ teaspoon salt
  • 10 grams red wine vinegar

    Candied Walnuts:
  • 50 grams sugar, wet
  • 150 grams walnuts


For Goat Cheese Bavarian:
Soften the goat cheese and honey in a bain marie, and melt in the gelatin. Whip cream cheese, crème fraiche, and sugar until airy. Add the goat cheese mixture and fold in the cream. Pour into a plastic lined 14-inch x 14-inch pan and freeze.

For the Lemon Coulis:
Heat the sugar, eggs, and lemon juice in a bain marie to 85°C. Cool to 65°C, mix in the butter, and refrigerate. Once the mixture has set, thin it with equal parts simple syrup and lemon juice until it reaches the consistency of coulis.

For Rosemary-Walnut Coating:
Preheat the oven to 325 degrees°F. Cream the butter, sugars, and rosemary. Mix in the egg. Sift the dry ingredients including the walnuts and add them in three stages to the butter mixture, mixing between each addition. Spread onto a sheet pan and bake until golden brown. Once it has cooled, grind into a fine crumb.

For the Beet Foam:
Heat the cream and sugar in a saucepan. Melt in the gelatin, and then add the remaining ingredients. Strain into a foam canister, charge with one nitrous oxide cartridge, and cool.

For the Candied Walnuts:
Cook the sugar to 240°F. Add the walnuts and stir until the sugar begins to crystallize. Pour the mixture onto a silpat and separate. Roughly chop the set mixture.

To Assemble and Serve:
Cut the frozen goat cheese bavarian into cubes and roll in the ground rosemary-walnut coating. Place three cubes on a plate and dispense beet foam in between each piece. Drizzle with lemon coulis and sprinkle with candied walnuts.


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   Published: February 2009