Blue Cheese Mousse

Blue Cheese. This pungent, savory cheese conjures up strong feelings for most people. Some people love it and some strongly dislike the cheese.  Whatever your feelings, blue cheese is a great addition to your whip cream dispenser recipe book.

Blue cheese is believed to have been discovered by accident. Cheese was originally produced in caves, where mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in the cheese. When someone finally decided to try the cheese that others thought to have been ruined, they realized how exquisite the taste had become!

This recipe is for a savory blue cheese mouse made in the whipped cream dispenser, served on an endive leaf with a candied walnut and a drizzle of port wine reduction. This recipe is perfect for a dinner party appetizer or a snack!

Ingredients:

  • ¼ pound good-quality blue cheese
  • 1 pint Heavy Whipping Cream
  • 1 cup port wine
  • Spiced/Candied Walnut halves
  • 2 or 3 heads of Belgian Endive

Preparation:

  • Melt the blue cheese into the heavy cream in a small saucepan, whisking as it heats. Cool completely. Strain into a measuring cup, and chill in the refrigerator. Meanwhile, reduce the port wine to a syrupy glaze.
  • Pour the cream mixture into a whipping cream dispenser, shake, and dispense two carbon dioxide cartridges to create a “mousse”.
  • Squirt a little of the mousse decoratively on the bottom of an individual Endive Leaf. Drizzle with a tiny bit of the port wine reduction, and top with a walnut.
  • Serve.

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