Blue Cheese Mousse with Figs

Name: Blue Cheese Mousse with Figs
Yield: Serves 4
Ingredients: 150 mls (¼ pint) thick Greek yoghurt; freshly ground pepper; 250 g (8 oz) blue cheese, such as Yorkshire Blue, Lanark Blue, Harborne Blue, Cashel Blue or Devon Blue; 200 g (7 oz) ricotta; fresh figs as available; rocket and watercress leaves – for salad; freshly grated nutmeg; 2 free-range egg whites; 250 g (8 oz) blue cheese, such as Yorkshire Blue, Lanark Blue, Harborne Blue, Cashel Blue or Devon Blue; 250 g (8 oz) blue cheese, such as Yorkshire Blue, Lanark Blue, Harborne Blue, Cashel Blue or Devon Blue; 250 g (8 oz) blue cheese, such as Yorkshire Blue, Lanark Blue, Harborne Blue, Cashel Blue or Devon Blue; 250 g (8 oz) blue cheese, such as Yorkshire Blue, Lanark Blue, Harborne Blue, Cashel Blue or Devon Blue; 250 g (8 oz) blue cheese, such as Yorkshire Blue, Lanark Blue, Harborne Blue, Cashel Blue or Devon Blue; rocket and watercress leaves – for salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Dessert
Starter
Vegetarian
Gluten-free

Method

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