Blue Mountain Mousse Food

BLUE CHEESE MOUSSE

Steps:

• Soften the gelatin in the Marsala, set aside.
• Beat together the blue cheese, egg, cream cheese and butter till smooth.
• Add the seasoning, stirring well.
• Put the softened gelatin mixture into a 4-cup saucepan with the cream, shallots, and salt. Stir until warm to the finger, set aside five minutes.
• Beat into the blue cheese mixture till smooth.
• Spray a 2-3 cup mold and line with plastic wrap. Fill with the mixture, cover, and chill until firm enough to unmold.
• Serve with a selection of sliced vegetables, and buttered crostini.

TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
• In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
• Slice each tomato into four thick slices, then sprinkle with salt and pepper.
• Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
• Serve with plenty of napkins.

BLUE MOUNTAIN MOUSSE

Steps:

• Beat egg yolks and sugar in a medium bowl until pale and fluffy.
• Mix coffee and Tia Maria in a small saucepan.
• Sprinkle with gelatin.
• Set aside 5 minutes to soften.
• Cook over medium heat, stirring constantly, just until gelatin dissolves.
• Add gelatin mixture to egg yolks and cool.
• Beat egg whites until they are stiff but not dry and fold them into mousse.
• Spoon into individual dessert glasses and garnish with chocolate and whipped cream.