Bavaria Blue Cheese Mousse with Gooseberry Chutney

Bavarian Blue Cheese Mousse
A very festive canape of piped bluecheese mousse topped with gooseberry chutney and homemade hazelnut brittle. Recipe courtesy of Chef Uta Schepers.
Course Appetizers
Cuisine Bavaria
Region Bavaria
Servings 40 canapes


  • 10 slices pumpernickel
  • 1 lb Bavaria blue cheese
  • 5 oz cream cheese
  • 12 oz gooseberries drained and roughly chopped
  • 2 beach plums finely diced
  • 2 tbsp lemon juice
  • 1/2 cup white wine
  • sugar as needed
  • 1 cup hazelnuts chopped


  • Quarter each slice of pumpernickel.
  • In a blender mix Bavaria Blue cheese and cream cheese until soft. Place cheese in piping bag.
  • In a small sauce pan, caramelize 3 tablespoons of sugar. Add plums and deglaze with white wine. Add gooseberries and lemon juice and simmer at low heat until all liquid is evaporated.
  • In a medium size saute pan melt sugar, add hazelnuts and caramelize. Pour sugar and nuts onto silpat mat and allow to cool. When cooled, break the brittle into small pieces.
  • Pipe cheese mixture on each piece of pumpernickel, top with gooseberry chutney and garnish with a piece of hazelnut brittle.
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University