Stout Cake with Goat Cheese Mousse Semifreddo and Maple-Roasted Winter Squash
+ Click dish photo to enlarge

Stout Cake with Goat Cheese Mousse Semifreddo and Maple-Roasted Winter Squash
Chef Jeffrey Young of Aubergine Grille – Whistler, B.C.
Adapted by
November 2009
Yield: 12 Servings


Goat’s Cheese Mousse
100 milliliters water
5 leaves gelatin
500 milliliters whipped cream
500 grams goat cheese
Salt and freshly ground pepper to taste

Stout Cake:
1575 grams stout
675 grams canola oil
1575 grams molasses
12 eggs
2 tablespoons baking powder
450 grams sugar
450 grams brown sugar
1.8 kilograms all purpose flour
12 tablespoon mixed spice
80 grams salt

Maple Roasted Butternut Squash
6 medium butternut squash, peeled, seeded, and chopped
3 to 4 strands Spanish saffron
1 teaspoon fresh ginger
1 teaspoon nutmeg
2 cinnamon sticks
400 milliliters maple syrup

For the Mousse
Melt gelatin in sauce pan on low heat with water. Whip cream until soft peaks form. Add goat cheese and mix until stiff peaks form. Slowly add the warm gelatin mixture to cream and mix on low for one minute. Pour into flexi-pan mould or Teflon mould and store in fridge until set.

For the Cake:
Mix dry and wet ingredients separately and combine. Pour into square Teflon or flexi-mould pan. Bake at 350°F for 15 -18 minutes. Remove from oven to cool.

For the Squash:
Turn oven up to 400°F. Submerge squash chunks in salted boiling water with saffron and cook until al dente. Drain squash, pat dry, and assemble on roasting sheets. Coat with ginger, nutmeg, and maple syrup and roast in the oven with cinnamon sticks until tender. Remove from oven to cool slightly.

To Assemble and Serve:
Place slice of stout cake at one end of the plate. Place a scoop of goat cheese mousse at the other end of the plate. Put a quenelle of roasted squash on top of the cake.