Blue Cheese Foam with Port Wine Reduction

• 3 cups dry port wine
• 2 cups chilled heavy cream
• 5 ounces blue cheese, crumbled (recommended: Maytag)
• Salt and freshly ground black pepper

1. Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat.
2. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup.
3. Remove from the heat and allow the reduction to cool.
4. Transfer to a covered container or squeeze bottle and refrigerate until needed.
5. Pour the cream into a large saucepan and bring to a boil over medium-high heat.
6. As soon as the cream boils, remove from the heat.
7. Add the blue cheese and using a handheld immersion blender, puree until smooth.
8. Alternatively, transfer the cream and cheese to a food processor and process until smooth.
9. Strain through a chinois or fine-mesh sieve into a large bowl.
10. Season, to taste, with salt and pepper and set aside to cool at room temperature.
11. Pour the blue cheese mixture into the chilled canister of a foamer.
12. The amount will fill it halfway.
13. Charge it with 1 or 2 charges.
14. Chill for at least 2 hours before serving.
15. To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate.
16. Garnish with a drizzle of port wine reduction.
17. If it's too thick to drizzle, let the reduction come to room temperature.
18. Repeat to make 5 to 7 more servings.

port wine, cream, blue cheese, salt

Taken from www.foodnetwork.com/recipes/blue-cheese-foam-with-port-wine-reduction-recipe.html (may not work)