Preparation

Today's suggestion is a simple and appealing appetiser. This goat's cheese, apple and bacon mousse has sweet and savoury ingredients that combine perfectly and the taste will come as a pleasant surprise. It will look great in a serving glass and can be prepared beforehand and served while the main course is being cooked.

We recommend you use a slightly acidic-tasting type of apple, so that it can form a nice contrast to the goat's cheese and create a balanced taste. As for the cheese, it's better to use a fresh one, though you can also use the roll-shaped type. Cheese is a source of calcium, magnesium, phosphorus and vitamins A,B and D. It is a very versatile food and is widely used in cooking. It does, however, have  a high fat content, which should be taken into account. The use of cream, apple and bacon adds more calcium, magnesium, phosphorus and vitamin A into the mix, plus potassium, sodium, carbohydrates and vitamins B7, B9 and K. Bear in mind that the saturated fat content of this dish is quite high, so it is one to eat occasionally.

Preparation:

Start by peeling and chopping the apple into small pieces. Next, melt the butter in a frying pan and fry the apple over a medium heat for 8-10 minutes, then reserve it. Meanwhile, dice finely and then fry the bacon in another pan in Betis olive oil.

Shred the goat's cheese into a bowl while you heat the cream in a saucepan until it starts to boil. Add the cheese to the cream and stir until it forms a creamy paste. Season it with salt and pepper to taste and then add the Betis olive oil and stir until you have a smooth blend.

To serve, use serving glasses, filling the bases with the cream and cheese mix. Next, add a layer of apple and another of bacon. Repeat these layers until you reach the top of the glass, adding a layer of bacon and apple to the top. Remember that before serving, the dish should be refrigerated for a minimum of an hour.

Note: serves 4. Preparation time: 30 minutes. Cooking time: 10 minutes approx.