Blue Cheese Mousse with Figs

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
  • 200 g (7 oz) ricotta
  • 150 mls (¼ pint) thick Greek yoghurt
  • freshly ground pepper
  • freshly grated nutmeg
  • 2 free-range egg whites
  • fresh figs as available
  • rocket and watercress leaves – for salad


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, and surround with quartered fresh figs and a salad of rocket and watercress or other peppery leaves.