Blue Cheese Mousse Barguettes


  • 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.


  • 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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