Walnut, Stilton and Honey Mousse

May 6, 2014

Author Notes: I tried my hand at mousse for the first time this Easter, making Fresh Strawberry Mousse from Cook’s Illustrated. It came together easily and the result was divine. It gave me the idea to turn a cheese plate on its head, with tasty results. This would make a lovely starter or a slightly savory dessert.
gingerroot

Serves: 6 as a starter or dessert

Ingredients

  • 1 cup walnut halves and pieces, divided
  • 1 1/2 ounces (about 1/4 cup) Stilton blue cheese
  • 2 1/2 cups heavy cream, divided
  • 1 3/4 teaspoons unflavored gelatin
  • 2 ounces cream cheese, cut into pieces at room temperature
  • pinch of kosher salt
  • 3 tablespoons macadamia nut honey, divided, plus more for drizzling if desired Use whatever local variety you have that is rich and slightly nutty
In This Recipe

Directions

  1. Preheat oven to 350 degrees F. On a small baking pan, toast walnuts in a single layer until fragrant and golden. This should take between 8-10 minutes but start checking after 7. Let walnuts cool completely. Chop 1/4 cup of walnuts and transfer into a glass container with a lid.
  2. Combine remaining 3/4 cup toasted walnuts and Stilton in a mini-prep processor or similar device. Pulse until walnut pieces are thoroughly blitzed, scraping down sides with a small spatula as necessary to keep mixture moving.
  3. In a small (2 1/2 quart) heavy saucepan, combine 2 cups cream and cheese/walnut mixture. Using a whisk, gently break apart cheese and walnuts, stirring it into the cream. Sprinkle gelatin over cream, and let sit until gelatin softens, about 5 minutes. Refrigerate remaining 1/2 cup cream in a glass covered with plastic wrap.
  4. Slowly heat the cream mixture, whisking, until gelatin dissolves completely, 3-5 minutes. Turn heat up slightly, just until mixture begins to steam. Add cream cheese, 1 T honey and pinch of salt, whisking until cream cheese dissolves. Cover pot, remove from heat and allow mixture to steep for 15 minutes.
  5. Strain cream mixture through a sieve into a medium bowl, pressing down on nut solids. Discard solids.
  6. In a large metal bowl, whip chilled cream with a hand mixer until soft peaks form. Gradually add remaining 2 T honey and whip until peaks are medium-stiff, for 1-2 minutes more. Fold honey whipped cream into walnut and Stilton mixture until no streaks remain. Portion into small ramekins, about 2-3 ounces per. Cover each with plastic wrap (it saves time to cut these ahead of time) and refrigerate at least 4 hours or overnight. Top each portion with reserved toasted walnuts before serving. You can also drizzle a bit of honey on top if desired. Enjoy!

More Great Recipes:
Cream Cheese|Honey|Walnut|Cheese|Make Ahead|Gluten-Free|Hors D'Oeuvre|Dessert|Appetizer

Reviews (8) Questions (0)

8 Reviews

JanetFL March 9, 2015
This does sound amazing! Thank you!
 
Author Comment
gingerroot March 11, 2015
Thanks, JanetFL!
 
Madhuja March 8, 2015
Lovely combination of flavors, gingerroot! Wish I could have this right now! :)
 
Author Comment
gingerroot March 11, 2015
Thank you, Madhuja! I'd love to hear your thoughts if you give it a try.
 
aargersi May 6, 2014
Wow, this sounds amazing. Everything delicious in a little pot of creamy goodness
 
Author Comment
gingerroot May 8, 2014
Thanks, A! I've decided mousse is pretty delicious, whatever the flavor.
 
hardlikearmour May 6, 2014
I love this idea as part of a cheese and charcuterie plate!
 
Author Comment
gingerroot May 8, 2014
Thank you, hla!