Blue cheese-mascarpone mousse

Preparation info
  • Yield: Approximately 45 ounces , mousse for


    cakes, each weighing approximately 22 ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
0.8 <


  • 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.<