Goat Cheese Mascarpone Mousse, Dried Fruit Chutney and Herbed Tuile

My love for goat cheese and mascarpone started from class projects at culinary school. I love the tang of goat cheese and the creaminess of the mascarpone. 

This creation that's almost a cross between a dessert and a cheese course was my project for our fine dining class. It has some elements of a savory dish but slightly crossing over to the sweeter side, without that feeling that you are having a dessert. And it looks like a dessert plate, actually!

The mousse was velvety, creamy and savory. The compote was sweet and sour and just bursting with the flavors of the different fruits and the hint of wine in the syrup. The tuile was crisp and gave a   savory herb taste that went very well with the mousse and the compote. 

Instead of the usual cracker, chutney, honey, cheeses arranged on a plate, the components fell into one beautiful plate.