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Blue Cheese Mousse in Zucchini Cup (makes 2 dozen) |
| 125 g soft blue cheese, room temperature | 6 medium zucchini | | 150 g cream cheese, room temperature | Berry of your choice |
Mix the two cheeses until you get a nice, smooth mousse. If the mixture seems to be too thick, you can add a little 35% cream while you are mixing the cheeses. | | Cut the zucchini into peices that are 1 to 1 1/2 inches thick. Use a “cuillière parisienne” (melon ball scoop) to remove the center of the zucchini and make sure that you keep the bottom intact. | | Fit a pastry bag with the star end shape attachment. Pour the cheese mousse into the bag and fill the cup with the cheese mousse. | | If you have used green zucchini I suggest that you use a raspberry on top of the cheese to finalize you hors-d’oeuvre. | | If you have used yellow zucchini I reccomend that you use a blueberry to top the cheese to finalize you hors-d’oeuvre. | Serve and Enjoy!
You can make these a day before. Although I will suggest that you wait until just before you serve to add the berry on the top. Sometimes they can become mouldy over night. You want to be sure to serve the perfect hors-d’oeuvre! |
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