Roquefort fondant

AT A GLANCE

  • Serves 8 people

  • 500 ml (2 cups) chicken stock
  • 500 ml (2 cups) pouring cream
  • gelatine leaves (titanium strength), softened in cold water
  • 150 gm Roquefort, processed to a smooth paste
  • ¼ cup finely chopped chives (about 1 bunch)
  • 2 tbsp finely chopped chervil (about ½ bunch)
  • ¼ cup finely chopped golden shallots (about 3 shallots)
  • To serve: grilled bread, young celery heart sprigs, and walnuts
  • For drizzling: olive oil
01   Bring chicken stock and 200ml cream to the boil in a saucepan over high heat. Squeeze excess water from gelatine, then whisk into stock mixture. Cool, then whisk through Roquefort, then transfer to a bowl placed over ice and cool, whisking occasionally, until starting to set (10-15 minutes).
02   Whisk remaining cream to firm peaks. Whisk stock mixture briefly, then fold through whipped cream, herbs and shallot, being careful to retain volume. Transfer to a bowl and refrigerate until set (6 hours-overnight).
03   Form quenelles of mousse using 2 large spoons dipped in hot water and place on plates. Serve with grilled bread, celery heart sprigs and scattered with walnuts. Finish with a drizzle of olive oil.

Recipe:

BRUNO LOUBET

Photography:

PETRINA TINSLAY

Styling:

EMMA KNOWLES

Drinking Suggestion:

MUSCAT DE BEAUMES DE VENISE. , suggested by BRUNO LOUBET

View Full Site