Let's start cooking!
For the mousse:
Bring the cream to a boil, add the goat cheese, take it from the cooker and add the gelatine which you have soaked in cold water. Season with salt and pepper. Leave to become firm in the refrigerator.
For the radishes:
Cut the radishes in half. Bring the vinegar with the water and sugar to the boil. Add the radishes and leave to cool.
For the crumble:
Mix all ingredients, bake at 170°C and leave to cool.
Place the mousse in the middle of the plate, add three half radishes and finish with the crumble and a ginger snap.