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
- 1Bring 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).
- 2Whisk 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).
- 3Form 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
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