Roquefort fondant
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.
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Serves
8
Cooking Time
Prep time 20 mins, cook 10 mins (plus setting)
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500 ml
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(2 cups) chicken stock
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500 ml
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(2 cups) pouring cream
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2½
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gelatine leaves (titanium strength), softened in cold water
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150 gm
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Roquefort, processed to a smooth paste
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¼ cup
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finely chopped chives (about 1 bunch)
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2 tbsp
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finely chopped chervil (about ½ bunch)
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¼ cup
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finely chopped golden shallots (about 3 shallots)
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To serve:
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grilled bread, young celery heart sprigs, and walnuts
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For drizzling:
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olive oil
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1
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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).
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2
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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).
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3
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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.
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Drink Suggestion Muscat de Beaumes de Venise.
RECIPE Bruno Loubet
PHOTOGRAPHY Petrina Tinslay
STYLING Emma Knowles
DRINK SUGGESTION Bruno Loubet