Blue Cheese Mousse

Submitted by Tuck Burnette

"For this excellent hor d'oeuvre, use either a good blue cheese, or blue cheese, already crumbled, with no added flavors. Make sure to make as specified, and chill overnight, or several hours, before serving. Have all ingredients at room temperature, before creaming."

 

• Ready In: 34mins
• Ingredients: 13
• Yields: 2 cups
• Serves: 6-10

ingredients

• 1 (1/4 ounce) packet unflavored gelatin
• 1⁄4 cup dry marsala
• 4 ounces blue cheese, crumbled
• 1 large egg
• 4 ounces cream cheese
• 1⁄4 cup butter
• 1 teaspoon Dijon mustard
• Worcestershire sauce
• white pepper
• cayenne
• 1 cup heavy cream
• 1 shallot, minced
• 1 pinch salt

directions

1. Soften the gelatin in the Marsala, set aside.
2. Beat together the blue cheese, egg, cream cheese and butter till smooth.
3. Add the seasoning, stirring well.
4. Put the softened gelatin mixture into a 4-cup saucepan with the cream, shallots, and salt. Stir until warm to the finger, set aside five minutes.
5. Beat into the blue cheese mixture till smooth.
6. Spray a 2-3 cup mold and line with plastic wrap. Fill with the mixture, cover, and chill until firm enough to unmold.
7. Serve with a selection of sliced vegetables, and buttered crostini.