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Ingredients
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Appetizers
Method
Appetizers
- 1
Prepare the celery stalks: wash, trim the bottoms, and cut each stalk into about 4-inch (10 cm) segments. Slice lengthwise if needed to fit, then hollow out the inner canal with a small knife or celery spoon so there is space for the filling.
- 2
Make the Roquefort mousse: In a bowl, crumble the Roquefort cheese and beat with cream cheese until a smooth paste forms. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the Roquefort–cream cheese mixture until light and airy. Stir in lemon juice, salt, and white pepper to taste.
- 3
Chill the mousse for about 15–20 minutes to help it hold its shape when filling.
- 4
Fill the hollowed celery sticks with the Roquefort mousse using a piping bag fitted with a round tip, or with a small spoon. If using a spoon, gently mound the mousse at the top for an attractive presentation.
- 5
Garnish with finely chopped chives and, if desired, the optional chopped walnuts or celery leaves. Serve chilled or at room temperature.
