Roquefort and Cucumber Mousse Recipes

Ingredients :

10ml powdered gelatine

75ml cold water

90g Roquefort cheese

200g full medium or low fat soft cheese

45ml crème fraîche or soured cream

18cm piece cucumber, peeled, quartered lengthways and cut into 2.5cm pieces

cayenne or white pepper

seedless red and green grapes and mint leaves, to garnish

1. Sprinkle the powdered gelatine over the cold water in a small heatproof bowl.
2. Leave to soften for about 2 minutes, then place the bowl in a shallow pan of simmering water.
3. Heat the mixture until the gelatine is dissolved, stirring occasionally.
4. In a food processor, process the cheeses and the crème fraîche or soured cream until smooth.
5. Add the dissolved gelatine and process to blend.
6. Add the pieces of cucumber and pulse to chop finely without completely reducing it to a purée.
7. Season with cayenne or white pepper.
8. Rinse a 1.5 liter dish or mould with cold water.
9. Spoon in the mixture and tap gently to remove any air bubbles.
10. Chill for 4-6 hours or overnight until well set.
11. To turn out, run a knife around the edge of the dish or mould and dip in hot water for 10-15 seconds.
12. Place a large plate over the top of the dish and invert both together, shaking firmly to release the mousse.
13. Garnish with grapes and mint leaves.

The robust flavor of blue cheese is partnered with cool cucumber in this creamy starter dish which is easily prepared ahead of time.

Serves 4 - 6

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