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Blue cheese mousse with a witlof, watercress & apple salad


  • Put the milk, blue cheese, 45 gm grated parmesan and the onion  in a heavy-bottomed pot. Gently bring to the boil, continually whisking, and remove from the heat. Cover and set aside for 1 hour. Then push through a fine sieve into a large bowl.
  • When ready, preheat oven to 140°C fan forced (160°C normal).
  • Add the eggs to the cheese mixture and whisk until well incorporated.
  • Then place 6 soufflé dishes (ramekins) in a large heavy-bottomed tray and pour boiling water into the tray up to about half way up the dishes.
  • Transfer the mixture to a jug and pour into the dishes. Then cook in the middle of the oven for about 20 mins until firmish, but still a little wobbly in the centre. Remove and set aside to cool a little.
  • To make the dressing, whisk the mayonnaise with the sour cream, buttermilk, remaining parmesan, Worcestershire and the anchovies.
  • In another bowl, gently toss the apples, witlof, watercress, parsley, tarragon and chives with the dressing to taste.
  • Serve the mousses warm (or at room temperature) with a mound of the salad on the side and good crusty bread.



  • 400 ml milk
  • 110 gm good quality soft blue cheese, crumbled
  • 45 gm & 3 tbsp freshly grated parmesan
  • ½ onion, finely chopped
  • 4 large eggs
  • ½ cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp buttermilk
  • 1 splash Worcestershire sauce
  • 2-3 anchovies, finely chopped
  • 1-2 Pink Lady apples (or similar), skin on, cored & sliced
  • 1-2 witlof, cleaned well & sliced
  • 1 handful watercress sprigs
  • a few Italian (flat leaf) parsley leaves
  • 1 tbsp chopped fresh tarragon
  • a few chives, cut in lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm