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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Muscat de Beaumes de Venise.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool