Bavaria Blue Cheese Mousse with Gooseberry Chutney

Ingredients:

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

Preparation:

Cut each slice of pumpernickel in quarters.

In a blender mix Bavaria Blue cheese and cream cheese until soft. Fill 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 on silpat mat and allow to cool. Break brittle in small pieces.

Pipe cheese mixture on each piece of pumpernickel, top with gooseberry chutney and garnish with a piece of hazelnut brittle.