Maxfacts

Roquefort mousse with pear puree

Ingredients

• 1 small shallot, peeled and very finely diced
• knob of butter
• 125 g Philadelphia cream cheese
• 150 g crème fraiche
• 125 g Roquefort
• ½ sachet powdered gelatin
• 2 ripe pears (conference), peeled, quartered and cored
• splash of lemon juice

Method

1. In a small saucepan add a splash of lemon juice to just enough water to cover the pear pieces. Gently heat and simmer until very soft. Finely puree and set aside to cool, refrigerate.
2. Soak gelatin in a little water in a small saucepan. In another small saucepan melt a knob of butter, add diced shallot and sweat at low heat until very soft, set aside to cool. In a bowl mix cream cheese, crème fraiche and Roquefort. Add softened shallots, blend mixture until smooth, pass through fine-meshed sieve. Dissolve gelatin, then add slowly to Roquefort mixture while stirring constantly. Refrigerate overnight; serve with chilled pear puree.