Verrine poire, roquefort, et noix
- 6 ounces Roquefort cheese
3/4 cup crème fraîche (or heavy cream)
- 3 tablespoons chopped walnuts
- 3 pears, peeled, cored, and diced
- juice of 1 lemon
- 12 walnut halves for decoration
Crumble the blue cheese with a fork in a bowl. Add the creme fraiche or cream and beat with a hand mixer to make a smooth mousse. Stir in the chopped walnuts
Sprinkle the diced pears with the lemon juice.
Layer the glasses starting with the pears, and topping with the cheese. Decorate each with a walnut half. Refrigerate, but remove from refrigerator about 1/2 hour before serving to fully appreciate.
Makes 12 servings.
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