Christine Manfield

Roquefort Mousse

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 150 g le papillon black label roquefort, broken into small pieces
  • 25 g pure icing sugar
  • 3

Method

  1. Heat the cheese and icing sugar in a small heavy-based saucepan over low heat until the cheese has just melted, then remove from the heat. Blend with a stick blender until smooth. Add the softened gelatine and stir until dissolved. Leave until completely cool but not set.
  2. Meanwhile, whip the cream until soft peaks form. Gently fold the whipped cream through the co