500 ml(2 cups) chicken stock500 ml(2 cups) pouring cream2½gelatine leaves (titanium strength), softened in cold water150 gmRoquefort, processed to a smooth paste¼ cupfinely chopped chives (about 1 bunch)2 tbspfinely chopped chervil (about ½ bunch)¼ cupfinely chopped golden shallots (about 3 shallots)To serve:grilled bread, young celery heart sprigs, and walnutsFor drizzling:olive oil
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).
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).
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.