Blue Cheese Mousse with Honey Glazed Walnuts
A sensation for the tastebuds, this creamy blue cheese mousse is paired with salad leaves, walnuts and a sweet honey glaze.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- ¼ cup honey
- 1 tbsp brown sugar
- 1 tbsp butter
- 80 g walnuts
- 300 mL thickened cream, divided
- 2 shallots, finely diced
- 2 sprigs thyme
- 170 g blue cheese
- Salad leaves, to serve
- Parmesan cheese, grated, to serve
How do I make it?
- Add honey, brown sugar and butter to a small saucepan over medium heat. Bring to a simmer and cook for 1 minute, then add walnuts and toss to coat. Remove from heat and set aside.
- Add 200 mL cream, shallots, and thyme sprigs to a frying pan over low heat. Simmer until reduced by half. Remove thyme sprigs and transfer cream to a food processor. Add blue cheese and process until smooth. Set aside.
- Whip remaining 100 mL cream until stiff peaks form. Fold into blue cheese mixture, then transfer mix to a piping bag and refrigerate until needed.
- To serve, arrange salad leaves on plates. Pipe blue cheese mousse on to plates, top with walnuts and drizzle over honey glaze. Serve with a light grating of parmesan cheese.
TOP TIPS
- The mousse can be made up to 2 days ahead and kept refrigerated until needed.
