Endive with Bleu Cheese Mousse and Caramelized Walnuts
Endive with Bleu Cheese Mousse and Caramelized Walnuts from The Albemarle Inn Ingredients
¾ block of sour cream cheese
1 pack Saga bleu cheese
Salt and pepper to taste
Endive
Walnuts
Sugar
Cherry tomatoes
Bleu Cheese Mousse Preparation
Cream above ingredients and soften in mixer.
Put mixture in pastry bag.
Caramelized Walnut Preparation
Melt a thick layer of sugar on high heart in small sauté pan.
Turn off heat immediately; add walnuts and stir until they're are glazed.
Spread nuts on heavily Pam-coated wax paper and separate with a spatula. (Caution: Nuts will be extremely hot.)
When cool, pull off paper and store in an air-tight container.
Separate and cut leaves off endives.
Pipe bleu cheese mousse from pastry bag onto endive and top off with caramelized walnuts. Arrange the endive in a circular format and fill the center of the serving bowl with cherry tomatoes.