Blue Cheese And Anchovy Mousse Recipe
Ingredients
| 175 g. / 6 oz. blue cheese, such as Dolcelatte or Roquefort | ||
| 225 g. / 8 oz. cream cheese | ||
| 5 ml. / 1 teaspoon anchovy essence | ||
| Cayenne pepper | 1 Pinch | |
| 30 ml. / 2 tablespoons, chopped spring onions | ||
| 15 g. / 1/2 oz. gelatine | ||
| 50 ml. / 2 fl. oz. hot water | ||
| 175 ml. / 6 fl. oz. mayonnaise | ||
| 175 ml. / 6 fl. oz. double cream | ||
Directions
Rub the blue cheese through a strainer and mix with the cream cheese, anchovy essence, cayenne and spring onions.
Beat well.
Dissolve the gelatine in the water and mix into the cheese mixture.
Fold in the mayonnaise and cream.
Pour into a lightly oiled 900 ml./ 1 1/2 pint mould.
Chill for 1 hour or until set.
Beat well.
Dissolve the gelatine in the water and mix into the cheese mixture.
Fold in the mayonnaise and cream.
Pour into a lightly oiled 900 ml./ 1 1/2 pint mould.
Chill for 1 hour or until set.
Chef
