Roquefort is the ‘king of blue’. Its strong flavour needs a little taming, so in France we usually eat this with bread and butter or crumbled over a salad with walnuts. The fondant is a milder alternative. You’ll need to begin this recipe a day ahead.
Ingredients
Method
Main
1.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).
2.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).
3.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.
Drink Suggestion: Muscat de Beaumes de Venise. Drink suggestion by Bruno Loubet
Notes
