Blue Cheese Mousse in Barquettes

10 oz blue cheese
6 oz cream cheese
1/2 T kosher salt
1/4 t ground black pepper
2 fl oz heavy cream, whipped to soft peaks

1.Puree blue and cream cheeses until very smooth. Season with SP.

2.Fold whipped cream into mousse until well blended. There should be no lumps.

3.The mousse is now ready to use to prepare canapes or as a filling or dip.

4.Use puff pastry to make pastry shells. Roll thin and weigh it down. Pipe in mousse.


*Make puff pastry shells - roll thin and weigh it down.