Danish Blue Mousse Recipe


Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


 Aspic jelly crystals1⁄2 Pint (300 milliliter, 1 packet)
 Boiling water1⁄4 Pint (150 milliliter)
 Danish blue cheese4 Ounce (100 gram)
 Soured cream1⁄4 Pint (150 milliliter)
 Egg whites2

Nutrition Facts

Serving size

Calories 217 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.3%

Saturated Fat 8.7 g43.7%

Trans Fat 0 g

Cholesterol 36.9 mg

Sodium 445.1 mg18.5%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0 g

Sugars 1.3 g

Protein 14 g28.4%

Vitamin A 7.8% Vitamin C 0.45%

Calcium 18.5% Iron 0.84%

*Based on a 2000 Calorie diet


1. In a mixing bowl, combine together the cheese and sour cream; beat well to mix.
2. In a separate bowl, put the aspic crystals and pour over the boiling water; stir to dissolve well.
3. Stir in the aspic jelly and leave in a cool, dry place until ready for setting.
4. Beat the egg whites until stiff, then fold into the mixture and pour into a dampened 450 g/1 lb loaf tin.
5. Chill in the refrigerator until the mousse has set.
6. To freeze: open (flash) freeze until firm, then turn the mousse out of the tin and wrap in foil.
7. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
8. To thaw : remove wrappings and arrange the mousse on a serving platter.
9. Thaw in the refrigerator overnight.

10. Garnish the mousse with sour cream and serve cold.