Blue Cheese Mousse with Cherries & Brioche

A savoury blue cheese espuma piped over buttery fried brioche and sweet cherries.

Makes: 4 servings · Time: 20 minutes plus 2 hours chilling · Chargers: 1 × MOSA 8g N2O cream charger

Ingredients

• 200 ml double cream
• 150 g blue cheese, crumbled
• Salt and freshly ground black pepper
• Cherries in syrup, drained
• 4 thick slices of brioche
• Butter, for frying

Method

1. Heat the cream until steaming, then take off the heat and stir in the blue cheese until melted. Season.
2. Pass through a fine sieve and leave to cool.
3. Pour into a cream whipper, charge with one N2O charger and shake vigorously. Chill for at least 2 hours.
4. Butter the brioche and fry until golden on both sides.
5. Spoon cherries over the brioche and pipe the blue cheese mousse on top.

Tip

Shake the whipper again just before serving for the lightest texture.

Safety: use only food-grade N2O chargers, never fill your whipper past the max line, and always release any remaining gas before unscrewing the head.

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