Blue Cheese Foam With Port Wine Reduction
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
39
Spice
52
Sweetness
65
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat
2
Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup
3
Remove from the heat and allow the reduction to cool
4
Transfer to a covered container or squeeze bottle and refrigerate until needed
5
Pour the cream into a large saucepan and bring to a boil over medium-high heat
6
As soon as the cream boils, remove from the heat
7
Add the blue cheese and using a handheld immersion blender, puree until smooth
8
Alternatively, transfer the cream and cheese to a food processor and process until smooth
9
Strain through a chinois or fine-mesh sieve into a large bowl
10
Season, to taste, with salt and pepper and set aside to cool at room temperature
11
Pour the blue cheese mixture into the chilled canister of a foamer
12
The amount will fill it halfway
13
Charge it with 1 or 2 charges
14
Chill for at least 2 hours before serving
15
To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate
16
Garnish with a drizzle of port wine reduction
17
If it's too thick to drizzle, let the reduction come to room temperature
18
Repeat to make 5 to 7 more servings