Belgium Endive with Roquefort Mousse
|Source:||Chef Chris Kastner|
|Ingredients:||4 heads Belgium endive
1/2 cup toasted, chopped walnuts
3/4 cup Roquefort or other good blue cheese
1 tablespoon sour cream or crème fraîche
2 tablespoons heavy cream, whipped stiff with no sugar
|Preparation - Directions:||1. Carefully separate individual leaves of endive, reserving the small, central core leaves for another use.
2. Crumble cheese and mix with sour cream until combined but not smooth. Carefully fold the whipped cream into the cheese mixture until soft enough to scoop onto the endive leaves.
3. Sprinkle with toasted walnuts just before serving.