Roquefort Trifle with French Butter Pear Relish

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By Thomas Keller

Published 1999

  • About

Roquefort, pears, and walnuts—I take this traditional combination, tastes we know go well together, and manipulate it into something elegant and unusual, without losing that reference point. For the finished dish, a Roquefort mousse, a purée of dried pears, and a walnut cookie, or dacquoise, are served like an English trifle. This is best presented in small crystal bowls or glasses with about a four-ounce capacity.