blue cheese mousse

yield 2 lb/907 g

1 lb 4 oz/567 g blue cheese 1⁄2 tsp/1 g ground black pepper

12 oz/340 g cream cheese 4 fl oz/120 mL heavy cream, whipped to soft peaks

1 tbsp/10 g salt

1. Purée the blue and cream cheeses until very smooth. Season with salt and
pepper.
2. Fold the whipped cream into the mousse until well blended. There should
be no lumps.
3. The mousse is now ready to use to prepare canapés or as a filling or dip.

» VARIATION GOAT CHEESE MOUSSE: Substitute fresh goat cheese for the blue cheese.

» PRESENTATION IDEA The mousse can be piped into tartlets and garnished with paper-thin slices
of baby golden and candy-striped beets, about 1⁄2 in/1 cm in diameter.

smoked trout mousse

yield 2 lb/907 g

1 lb/454 g boneless Hot Smoked 1 tsp/5 mL Worcestershire sauce

Rainbow Trout fillets (page 228) 1⁄4 tsp/1.25 mL Tabasco
8 fl oz/240 mL Aspic (page 67) made 1⁄2 oz/14 g prepared horseradish
from fish stock, warmed
1 tsp/5 mL lemon juice
4 fl oz/120 mL Basic Mayonnaise (page 36)
6 fl oz/180 mL heavy cream, whipped to soft peaks
1 tbsp/15 mL dry white wine

1. Place trout, aspic, mayonnaise, wine, Worcestershire sauce, Tabasco, horse-

radish, and lemon juice in a food processor and process until very fine.
2. Fold in the whipped cream.
3. The mousse is now ready to use to prepare canapés, for profiteroles, or for
other applications.

512 garde manger