Stilton and Pear Mousse2013-06-20
- Servings : 6
Served on an appetizer table or as a starter this is a winner!
- 2 large very slightly underripe pears
- 2 envelopes gelatine (7 grams each)
- 1/2 cup Tawny Port
- 3/4 lb Stilton or an other blue cheese, chopped coarsely
- 1 1/2 cups cream cheese ( 1/2 lb )
- 1 cup mayonnaise
- salt and freshly ground pepper
Brush a 9X5 inch terrine/loaf pan with oil. Peel and core pears, cut into quarters. Poach on a low heat in enough water to cover for 8 minutes. Drain, cool and chop coarsely.
Put 1/2 cup cold water into a small saucepan and sprinkle on the gelatine to soften. When softened put on low heat, add port wine and cook, stirring until gelatine has dissolved. Cool.
In a processor or blender, combine blue cheese, cream cheese and mayo and process to smooth puree. Pour in gelatine mixture and process to mix. Transfer to bowl, season to taste with salt and pepper. Stir in chopped pears. Pour into prepared terrine and chill until set. Serve with toasts on a buffet table or as a starter.