- 6 ounces crumbled blue cheese
- 1 (4 ounce) package cream cheese
- kosher salt to taste
- freshly ground black pepper to taste
- 1/3 cup heavy whipping cream
- Puree blue cheese and cream cheese together in a food processor until completely smooth; transfer to a bowl and season with kosher salt and black pepper.
- Beat heavy cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps.
- Transfer mixture to a pastry bag with a round tip for piping.
05/14/2018
recipepes.com
Blue Cheese Mousse, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
