Name: Roquefort Mousse
Prep time: 24 min
Cook time: 4 min
Yield: 20
Cuisine: Francesa
Ingredients: 400 grams roquefort cheese; 190 grams cream cheese; 1 dash cow's milk; 1 tablespoon cognac, or brandy; salt; olives, stuffed with red bell pepper; caviar; cookies; cooking sprays; 2 envelopes unflavored gelatin; pepper

Preparation

20 mins

4 mins

Low

What I do is the following: one day before, I spray the gelatin mold with Pam where I will pour it and put it in the freezer; this will help when the mousse sets to remove it easily. Put the cream, milk, cheeses, salt, and pepper in a blender and blend until smooth and creamy. In a cup of hot water, dissolve the natural gelatin until it is lump-free and pour it into the blender along with everything to mix everything perfectly well. On the other hand, you should have the olives already chopped and the red bell pepper finely diced. Once everything is ready, take the mold out of the freezer, place the olives and the pepper at the bottom of the mold, and pour in the cheese cream you made. Check that it has enough salt, pepper, and a touch of brandy or cognac. Cover it well and refrigerate for at least 5 hours before serving it on the table. Remove it from the mold and decorate it with a green leaf.