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.




30 min


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