Chef's Recipes

Roquefort fondant

Australian Gourmet Traveller French Christmas recipe for roquefort fondant by Bruno Loubet from Brisbane restaurant Baguette.

By Bruno Loubet
  • Serves 8
  • 20 mins preparation
  • 10 mins cooking plus setting
Roquefort fondant
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.


  • 500 ml (2 cups) chicken stock
  • 500 ml (2 cups) pouring cream
  • 2½ 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


  • 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

  • Author: Bruno Loubet