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Blue Cheese And Anchovy Mousse

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Ingredients
  Blue cheese 6 Ounce (175 Gram, Such As Dolcellate / Roquefort)
  Cream cheese 8 Ounce (225 Gram)
  Anchovy essence 5 Milliliter (1 Teaspoon)
  Cayenne pepper 1 Pinch
  Chopped spring onions 30 Milliliter (30 Milliliter)
  Gelatin 1⁄2 Ounce (15 Gram)
  Hot water 2 Fluid Ounce (50 Milliliter)
  Mayonnaise 6 Fluid Ounce (175 Milliliter)
  Double cream 6 Fluid Ounce (175 Milliliter)
Directions

Rub the blue cheese through a strainer and mix with the cream cheese, anchovy essence, cayenne and spring onions.
Beat well.
Dissolve the gelatine in the water and mix into the cheese mixture.
Fold in the mayonnaise and cream.
Pour into a lightly oiled 900 ml./ 1 1/2 pint mould.
Chill for 1 hour or until set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Cheese

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