Blue Cheese Mousse Barguettes
Ingredients
6 eggs separated | ||
6 tbs plus 1 and 1/2 cups heavy cream | ||
1 and 1/2 tbs unflavored gelatin | ||
1 and 1/2 tbs unflavored gelatin | ||
Water cress or flat leaf parsley for garnish |
Light and creamy texture that is perfect spread on crackers or on crusty bread. Or serve in puff pastry cups.
Directions:
- In a sauce pan over low heat, beat egg yolks with 6 tbs of cream until smooth. Remove from heat.
- Combine gelatin with cold water.
- Place the bowl in hot water until the gelatin dissolves.
- Add gelatin to the egg mixture.
- Press blue cheese through a wire mesh sieve and add the the gelatin and egg mixture.
- Beat 3 egg whites until stiff.
- Fold into the cream and egg mixture.
- Pour the mousse into oiled mold and chill for at least 2 hours.
- Unmold onto platter and garnish with watercress.
- Serve with crackers and crusty bread.
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