Parsnip and blue cheese mousse with tomato coulis An irresistible appetizer idea for your next party!

Parsnip mousse with Gorgonzola Dolce and tomato coulis

Big on flavor, light as air

There’s something absolutely irresistible about the flavor of parsnips and blue cheese – it’s like magic. And here, the two are paired to make the most luxurious, weightless mousse.

This elegant parsnip recipe will wow your guests!

Served with a flavorful tomato coulis, this mousse is a delightful appetizer – one that wakes up the tastes buds without filling the stomach, making it a perfect candidate for a multi-course dinner party.

Food & wine pairing: Alsace, Pinot Blanc with Gorgonzola-parsnip mousse

White wine iconA full-bodied, aromatic white – one that’s not too acidic – is best with this delicate but flavorful first course. Pour a Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Riesling from the Finger Lakes in Northern New York State.

Tomato coulis with shallots and white wine

Parsnip and blue cheese mousse with tomato coulis

serves 6
active time: 30 min

For the mousse

  1. 6 cups spring water
  2. 1 teaspoon sea salt (to blanch the parsnips)
  3. 1 lb (455 g) parsnips – peeled and cut in 1″ pieces
  4. 4 oz (170 g) Gorgonzola Dolce or any other mild blue cheese – cut in 1″ pieces
  5. 1/3 cup heavy cream
  6. 2 extra large eggs
  7. 3/4 teaspoon sea salt
  8. freshly ground white pepper to taste

For the garnishes

  1. 1/2 recipe tomato coulis with shallots and white wine
  2. herb sprigs (fennel greens, dill, basil, chervil…)
  3. extra virgin olive oil
  4. finely ground white pepper to taste
  1. 6 non-stick timbale molds (2 1/4” diam. x 2 1/4” high) or 6 third-cup-capacity ramequins – buttered and floured

  1. Preheat the oven to 375ºF (190ºC).
  2. Step 1:camera icon Place the water in a medium pot and bring to a boil. Add the salt and parsnips and fast-simmer, uncovered, for 10 to 12 minutes until tender. Drain and transfer to a bowl to cool slightly, about 5 minutes. Place the parsnips in the bowl of a food processor and process until smooth. Add the Gorgonzola and continue processing until the cheese has melted. Add the cream, eggs, salt and pepper and continue processing until well incorporated, about 15 seconds, scraping the sides of the bowl once. Spoon the parsnip mixture into the prepared molds, filling them three quarters of the way. Bake for 25 to 30 minutes until risen and tops are golden. Remove from oven and let cool for 10 to 15 minutes before un-molding.
  3. Cook’s note: You can prepare the mousse up to 6 hours ahead and keep them at room temperature, or refrigerate them for up to 2 days. When ready to serve, reheat at 375ºF (190ºC) for 6 to 8 minutes until warm.
  4. Step 2:camera icon Place a large spoonful of the tomato coulis in the center of each plate. Spread with the back of the spoon in a 6” long strip. Un-mold the mousse and place them top-side-up in the center of each plate. Garnish with the herb sprigs, drizzle with a little olive oil, finish with the pepper and serve.

Parsnip mousse in molds

mousse, parsnip, gorgonzola

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  • Reply mjskitchen December 14, 2016 at 4:02 am

    Parsnip and Gorgonzola sound absolutely wonderful and your presentation is gorgeous! It’s so pretty that I “almost” would hesitate to cut into it. 🙂 Hope you have a fabulous holiday season!!!

    • Reply Viviane Bauquet Farre December 15, 2016 at 1:01 am

      Thank you so much, Mj! I wish you and yours a most festive and delicious Holiday!

  • Reply Kate December 27, 2015 at 4:56 pm

    Today i tried out this recipe for a group of foodie friends. It was sooo soo good!!!! I was absolutely chuffed when it came out of the oven, so simple to make and delightful to eat. The flavour of the parnip really is a wonderful match for a good gorgonzola dolce. Next time i might try an even sweeter gorgonzola, the one with mascarpone in it. Only thing: I didn’t include the tomato coulis because i wasn’t so sure its acidity would sit with the delicate flavours of the parsnip, i felt it might over-power. For me, a good, sensitive and complementary tomato sauce is difficult to make..if you have advice i’d love to hear it.
    Thank you for a wonderful experience! 🙂

    • Reply Viviane Bauquet Farre December 30, 2015 at 7:17 am

      Hello Kate! Thank you so much for your wonderful note. I am over the moon that you liked this parsnip mousse! As for the tomato coulis, I find it to be the perfect complement to the flavors of the parsnip. I test recipes many, many times before I publish them and try to achieve the most perfect balance of flavors. So I’d say, give the coulis a try. Thank you again… here’s wishing you a most delicious and festive New Year!

  • Reply RavieNomNoms December 16, 2013 at 11:57 am

    Wow, that is impressive

  • Reply Angie@Angie's Recipes December 16, 2013 at 8:26 am

    I wish I could taste some of your mousse…parsnip and king of blues…a heavenly match!

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