Blue Cheese Mousse Recipes

BLUE CHEESE MOUSSE

Steps:

• Puree blue cheese and cream cheese together in a food processor until completely smooth; transfer to a bowl and season with kosher salt and black pepper.
• Beat heavy cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps.
• Transfer mixture to a pastry bag with a round tip for piping.

BLUE CHEESE MOUSSE

Steps:

• Soften the gelatin in the Marsala, set aside.
• Beat together the blue cheese, egg, cream cheese and butter till smooth.
• Add the seasoning, stirring well.
• Put the softened gelatin mixture into a 4-cup saucepan with the cream, shallots, and salt. Stir until warm to the finger, set aside five minutes.
• Beat into the blue cheese mixture till smooth.
• Spray a 2-3 cup mold and line with plastic wrap. Fill with the mixture, cover, and chill until firm enough to unmold.
• Serve with a selection of sliced vegetables, and buttered crostini.

TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
• In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
• Slice each tomato into four thick slices, then sprinkle with salt and pepper.
• Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
• Serve with plenty of napkins.

BEET CARPACCIO WITH BLUE CHEESE MOUSSE

Steps:

• Preheat the oven to 400 degrees.
• Combine the blue cheese and cream cheese together in a small bowl and set aside. Wash the beets under cold water to remove any dirt, then wrap in a large piece of aluminum foil. Set the pouch on a baking sheet and bake until easily pieced with a fork, about 45-55 minutes. Place the heavy cream in a chilled metal mixing bowl. Using electric mixer, whip the cream into soft peaks. Use a spatula to fold a small bit of the whipped cream into the blue cheese mixture to lighten it. Then add the remaining whipped cream, and gently fold until no streaks remain. Refrigerate until ready to serve. In a small bowl, combine the chives and white balsamic vinegar. Slowly drizzle in the walnut oil, whisking continuously, to create a vinaigrette. Season with salt and pepper to taste. Peel the skin off of the beets once they are cool enough to handle. Slice the beets very thinly on a mandoline. You want them to be nearly paper-thin. Slice enough for 4-5 slices per serving. Wear gloves to prevent staining your hands. Arrange 4-5 slices of beets in a circle or in a row on a plate. Use 2 spoons to form a quenelle, or football-shaped dollop, of the blue cheese mousse. Set this in the center of the beets. Sprinkle the asparagus pieces around the plate, then drizzle with the walnut vinaigrette. Season with a final sprinkle of salt.

BLUE CHEESE MOUSSE

Steps:

• Puree cheeses until very smooth, season with S&P. Whip cream to soft peaks. Gently fold cream into the cheese mixture. Fold until lumps are removed. Serve chilled.

BLUE CHEESE MOUSSE CANAPES WITH RADISH

Steps:

• In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.