Stilton Cheese Mousse

Ingredients:

  • ¼ pound good-quality stilton 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.

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