Long name for a quick process. I am not really a gadget person but I love the basics and bought my nifty little food processor/blitzer in Turkey, which I now use as often as I can. Perfect for blitzing smaller quantities, sauces, pestos and things. We are getting glimpses of spring and I made the blue cheese mousse and balsamic baked pear salad as a starter for a dinner with friends.
Blue Cheese Mousse
100gr blue cheese, 125ml cream, 75 ml creme fraiche , 2 table spoons tangy mayonaise, salad herbs
Blitz all of the ingredients together. The quantities above are just an indication and you can add more to taste. I absolutely love the consistency of the mousse and can see a lot of potential here. It is soft and fluffy but dense enough to use in a piping bag and I am getting the idea that it will hold well if gelatine is used to form something….anything with blue cheese!
Balsamic Glazed Pears
Pears, olive oil and balsamic cream/reduction
Cut pears in thin slices, skin and all, no need to remove the skin. Drizzle with olive oil and balsamic cream and bake in the oven at 180 C until soft
I served the mousse and pears with baby leaves, rocket, walnuts and a herb vinaigrette.
My friend Ina introduced me to these gorgeous tinned baby pears. See the pepper pot in the back ground, that is how small they are! Small or not, they became the centre piece and conversation topic of the night.
This mousse will become a spread or a topping for many a thing in future.
This one goes to Fromage Homage for the September Cheese Please! Challenge as hosted by The Garden Deli for the cheese and fruit combination for this month. Somehow I always end up sending some or other blue cheese for the challenge so let me not deviate this time then!
Yip, definitely a front rower …..