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Arethusa Blue Cheese Mousse

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Photo: CTbites

Arethusa Blue Cheese Mousse

Dan Magill
Recipe contributed by Chef Dan Magill
This is something we typically serve our guests at the beginning of the meal as an amuse-bouche. At our restaurant we serve it in mini cones along with quince or fig butter depending on the season, but it is just as delicious spread on crackers or as a dip for crudités.
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Course Appetizer, Snack
Servings 6 people

Equipment

  • Food Processor

Ingredients
 
 

  • 4 oz blue cheese crumbled (Arethusa brand)
  • 3 oz cream cheese (Arethusa brand)
  • 1 oz sour cream
  • 2 oz white verjus or apple cider

Instructions
 

  • Add blue cheese to a food processor and pulse until crumbles are fine.
  • Add in cream cheese, followed by sour cream, pulsing to incorporate between each ingredient.
  • Stop and scrape down the sides of the bowl occasionally with a rubber spatula.
  • Slowly add the white verjus to adjust consistency and sweetness.
  • Blend until creamy, smooth, and balanced. Season with salt to taste.
  • Mousse can be enjoyed right away or stored in an airtight container for up to a week.

Notes

Excerpted from Connecticut Chefs Recipes for Restaurant Relief e-Cookbook, edited by Stephanie Webster, photos by CTbites.
Keyword Amuse-bouche, Blue cheese, Cheese, Mousse

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