Goat’s milk cheese and cucumber bavarois

Slice the goat’s milk cheese into 5 mm thick slices. Coat lightly with olive oil and brown under the grill. Crumble cheese.
Grease a large muffin pan with olive oil. Pour cucumber purée (made with about 1 1/2 English cucumbers, seeded but with skin on) into a saucepan, sprinkle gelatine powder over and heat gently, stirring until dissolved.
Add grated cucumber and cream. Season with peri-peri sauce, salt and milled black pepper.
Place some of the crumbled goat’s milk cheese into bases of individual moulds and top with a layer of cucumber mixture.
Refrigerate until set, then repeat the layers and refrigerate again until set.
Serve with grissini (bread sticks) and a mint vinaigrette, garnished with crystallised violets (optional) and mint sprigs.