Whilst this mousse does contain a little blue cheese, I have found over the years, that even those people who are not fans of blue cheese, love this mousse! The blue cheese is not obvious but rather adds an incredible depth of flavour. This is ideal as a make ahead option for a drinks party or also works perfectly as a starter (that can be made the day before and kept in the fridge) or even as the final course of a formal meal (to replace the dessert course or instead of a cheese board). It is also lovely served with caramelised onion marmalade or poached pears and walnuts as an accompaniment.
2 x 250g tubs smooth cream cheese
60g blue cheese, crumbled (such as Gorgonzola)
250ml (1 cup) good quality mayonnaise
40ml powdered gelatine
5mls (1 teaspoon) sugar
250ml (1 cup) mushroom stock (you can use vegetable or chicken stock instead)
250mls (1 cup) crème fraiche
5mls (1 teaspoon) paprika
5mls (1 teaspoon) salt
- Heat the stock till quite warm but not too hot. Sprinkle the gelatine powder over the surface of the stock until it sponges. Then stir until the gelatine is dissolved.
- Using a food processor or blender, blend the cream cheese, crumbled blue cheese, mayonnaise, crème fraiche and seasoning until it is just combined and smooth.
- Add the gelatine and stock mixture and briefly blend again until combined.
- Pour into a lightly oiled mould (6-8 small individual moulds depending on their size or one round ring-shaped mould) and allow to set in the fridge for a few hours.
*You could use gelatine leaves instead of powdered gelatine. In this case use about 8 sheets that have been soaked in water for about 5 minutes, squeeze off excess water and stir into the warm stock.