Name: Endive Cups With Roquefort Mousse, Pear & Candied Walnuts
Total time: 25 min
Yield: 20
Ingredients: 1 tbsp butter; 4 tbsp white caster sugar; 150g/5oz walnut halves; 125g/4½oz Roquefort cheese; 125g/4½oz cream cheese; Salt and freshly ground black pepper; 1 large ripe Anjou or Bartlett pear; A little freshly squeezed lemon juice; 20 small endive leaves, washed and patted dry

VMG Recipes