Blue Cheese Mousse with Figs

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

This next recipe makes a good cheese course and dessert combined, or serve it as a starter.


  • 250 g (8 oz) blue cheese, such as Yorkshire Blue, Lanark Blue, Harborne Blue, Cashel Blue or Devon Blue


Put the cheeses and yoghurt in a food processor, and blend until smooth. Season with the pepper and nutmeg; the mixture will probably be salty enough.

Whisk the egg whites to firm peaks, and fold into the cheese. Line a pierced mould with wet muslin or cheescloth, and spoon in the cheese.

Place on a plate, and refrigerate for a few hours until firmed up. Turn out onto a plate, a