Method

First of all, buy your baguette if you’re not using shop bought bread crumbs

In a small saucepan, add honey, 1 tablespoon water and a pinch of salt over low heat and keep stirring until the honey dissolves

Sprinkle the gelatine over the honey mixture and stir until it’s all dissolve and then remove the pan from the heat

In a large bowl, whisk the cream cheese and goat cheese until fluffy and then add the crème fraîche, double cream and sugar and continue to whisk until smooth and creamy. Finally, add the honey and gelatine mixture and incorporate it all together

Put the mousse mix into a container, cover and pop it in the fridge where it’ll last about 2 days

If you want to make your own bread crumbs, then warm up the oven to about 100 degrees and thinly slice the stale bread, place on a baking tray and dry the bread out for about 15 minutes

Put the bread in a food processor and blitz until coarsely chopped. Note they have to be large-ish and if too fine it won’t work. To weed out the tiny breadcrumbs, put the bread crumbs in a colander to sift out the crumbs you can’t use

Now we’ll need to salt the bread crumbs so add a dollop of olive oil in a large frying pan and add the bread crumbs with a decent pinch of table salt. Stir the bread crumbs occasionally and DO have a taste. If you want more salt then add it but be wary as the salt will overpower the dish if too much is used. When slightly browned remove from the heat and drain on a paper towel

Like the mousse element, the bread crumbs can be stored in a sealed container for about 2 days

Just before service, using two teaspoons; make a quenelle shape with the mousse or if you can’t be bothered, use an ice cream scoop (I do and no-one notices). When you have enough mousse balls, sprinkle them with the fried bread crumbs to coat and serve