Raspberry puffs with goat cheese mousse and thyme

2) While the pastry bakes, in a medium bowl whisk the goat cheese, 50g of the icing sugar, the vanilla and salt until blended. Using an electric mixer, beat the cream in another medium bowl until peaks form; fold into the cheese mixture. Chill for 10 to 15 minutes.

3) Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add the raspberries and toss to coat them in jam.

4) Just before serving, put the bottom halves of the pastry on plates; top with the cheese mixture and raspberries. Sprinkle with minced thyme, cover with the top half of the pastry, and dust with the remaining icing sugar. Garnish with thyme sprigs.

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