Recipe courtesy of Rick Tramonto
Blue Cheese Foam with Port Wine Reduction
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 27
- Saturated Fat
- 17
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 95
- Sodium
- 270
- Total: 2 hr 45 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 40 min
Ingredients
3 cups dry port wine
2 cups chilled heavy cream
5 ounces blue cheese, crumbled (recommended: Maytag)
Salt and freshly ground black pepper
Directions
- Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
- Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
- Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
- Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
- To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.