Blue cheese-mascarpone mousse

Name: Blue cheese-mascarpone mousse
Yield: Yield: Approximately 45 ounces, mousse for two cakes, each weighing approximately 22 ounces
Cuisine: American
Ingredients: heavy cream; simple syrup; gelatin sheets; mascarpone; roquefort cheese

Preparation info

Yield: Approximately 45 ounces , mousse for
two
cakes, each weighing approximately 22 ounces

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient
0.8	<

Americas
United States
Dessert

Method

Place the gelatin sheets into a small bowl with enough cold water to cover.
Allow to soften, and when soft, remove the gelatin from the water, squeezing out excess liquid. Place the squeezed-out gelatin into a small bowl and set aside.
In the bowl of an electric mixer outfitted with the paddle attachment, beat the Roquefort and mascarpone until smooth.<