Serve Roquefort Mousse on toast or crusty bread as a first course for a special dinner party.
2 teaspoons vegetable oil
1 lb. Roquefort cheese, crumbled
8 fl. oz. single cream
2 teaspoon ground cinnamon
12 fl. oz. double cream , beaten until thick but not stiff J oz. gelatine dissolved in
4 tablespoons hot water small bunch mustard and cress, washed and shaken dry
With the oil, grease 8 dariole moulds or individual dishes. Place them, upside-down, on kitchen paper towels to drain.
With the back of a wooden spoon, rub the cheese through a fine strainer into a large heatproof mixing bowl. Gradually pour the single cream on to the cheese, beating constantly. Place the bowl over a saucepan half-filled with hot water. Add the cinnamon and stir constantly until the mixture becomes smooth and creamy.
Remove the pan from the heat and the bowl from the pan and allow to cool for 10 minutes. Place the bowl in the refrigerator and chill for 1 hour.
Remove the bowl from the refrigerator. With a large metal spoon, fold in the double cream and the dissolved gelatine.
Spoon equal amounts of the cheese mixture into the dariole moulds or dishes and place in the refrigerator to chill for 1 hour or until the mousse is firm.
Remove the moulds or dishes from the refrigerator and run a knife around the edge of each one. Turn the mousse out on to individual plates and garnish with the mustard and cress. Serve immediately.