Walnut Torte, Blue Cheese Mousse, Port Sauce, and Puff Pastry Corkscrew with Candied Walnuts

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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Walnut torte, blue cheese-mascarpone mousse, port gelée on top, port gelée garnish, puff pastry corkscrew decoration, and candied walnuts. Taking cues from a hallowed British tradition of serving blue cheese, usually Stilton, with aged port and walnuts, this dessert includes elements of each in several forms. Here French Roquefort, mellowed with the addition of mild-flavored Italian mascarpone, replaces the Stilton. Stilton and Roquefort, two members of cheese royalty, differ in two importa