Roquefort fondant


You'll need

500 ml (2 cups) chicken stock 500 ml (2 cups) pouring cream gelatine leaves (titanium strength), softened in cold water 150 gm Roquefort, processed to a smooth paste ¼ cup finely chopped chives (about 1 bunch) 2 tbsp finely chopped chervil (about ½ bunch) ¼ cup finely chopped golden shallots (about 3 shallots) To serve: grilled bread, young celery heart sprigs, and walnuts For drizzling: olive oil

Method

  • 01
  • Bring chicken stock and 200ml cream to the boil in a saucepan over high heat. Squeeze excess water from gelatine, then whisk into stock mixture. Cool, then whisk through Roquefort, then transfer to a bowl placed over ice and cool, whisking occasionally, until starting to set (10-15 minutes).
  • 02
  • Whisk remaining cream to firm peaks. Whisk stock mixture briefly, then fold through whipped cream, herbs and shallot, being careful to retain volume. Transfer to a bowl and refrigerate until set (6 hours-overnight).
  • 03
  • Form quenelles of mousse using 2 large spoons dipped in hot water and place on plates. Serve with grilled bread, celery heart sprigs and scattered with walnuts. Finish with a drizzle of olive oil.

At A Glance

  • Serves 8 people
GT
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At A Glance

  • Serves 8 people

Drink Suggestion

Muscat de Beaumes de Venise.

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