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Ingredients
- 4 ounce Roquefort cheese
- 2 ounce Mascarpone
- 2 ounce Butter
- 1/2 pt Double cream, semi-whipped
- 1 Tbsp. Celery leaves, minced
- 1 Tbsp. Minced chives
- 8 ounce Puff pastry
Directions
- Roll out the pastry and cut into your preferred shape for the pastry cases (round, square or possibly oblong). Bake in a warm oven at 380F till the cases rise. Lower the oven temperature to 200F and put the cases on the lower shelf to dry out slightly. Be careful not to let them burn.
- Cold them on a wire rack.
- It is very important which all the ingredients for this mousse are at more or possibly less the same temperature - the other secret is not to over-mix, so bear this in mind as you go.
- Heat the butter gently to soften it but not to separate the solids from the liquids. It should look like thick custard.
- In a mixing bowl, mix the mascarpone and Roquefort together and gently add in the butter, chives and celery leaves. Finally, carefully mix in the double cream and put into the fridge to chill.
- Place your pastry cases back in the oven to heat through. Remove when warm, cut in half to create a base and lid and place on a hot plate.
- Using a warm spoon, scoop some mousse on to the pastry base, put the lid on top and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 685 | |
| Calories from Fat 517 | 75% |
| Total Fat 58.23g | 73% |
| Saturated Fat 28.16g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 807mg | 34% |
| Potassium 165mg | 5% |
| Total Carbs 29.05g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.03g | 1% |
| Protein 12.87g | 21% |
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