Profiteroles filled with Anthotyro cheese mousse

An elegant and light dessert for all seasons. The classic (pâte à) choux filled with a different type of cream using the tasty and airy Anthotyro cheese. Anthotyro is a traditional, unpasteurized fresh cheese with a medium soft texture. Dry-ish and white in colour with a lightly sweet and creamy taste. It is made with milk and whey from sheep and/or goats and it is produced in most parts of Greece. In Greece we use Anthotyro for sweet and savoury dishes and it is also eaten for breakfast with honey and fruits. For the recipe you can use home made or store bought little choux

Adapted from a recipe of Kostas Tsigas,
"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
12 ready made pâte à choux

For the anthotyro cheese mousse:
400gr. of anthotyro cheese (or other fresh/soft goat's cheese- unsalted)
100gr. plain cream cheese
½ an orange, the zest
2 tbsp of white sweet wine (a muscat dessert wine)
4 egg whites
180gr. sugar
1 pinch of salt

For the sauce:
½ a tea-cup of fresh orange juice
1 tbsp of Grand Marnier liqueur
½ tsp of plain vinegar
1 tbsp of fresh thyme, finely chopped

Method:
Put the cheese in a fine sieve and using a spatula press it as much as you can so to discard most of its liquid.

In a large bowl put the anthotyro cheese, the cream cheese, the orange zest and the wine and mix well to blend.

In another bowl beat the egg whites along with the salt until they lightly blend. Add the sugar and continue beating until you have a nice meringue. Fold the meringue into the cheese mixture,stirring gently until the ingredients blend. Cover the bowl with some cling film and put in the fridge.

In a small saucepan add the orange juice, the liqueur and the vinegar and bring to the boil in low heat. Simmer the sauce until it gets thick. Take off the heat, add the thyme and stir.

Get the choux and cut them horizontally in half. Fill each one with a heaped tablespoon of the cheese mousse, cover with their other halves and place in a serving dish.

Drizzle on top with some of the sauce and serve immediately along with the rest of the sauce in a separate bowl.