Blue cheese clouds with crisp oat crumble

Can’t decide between cheese or dessert? This unusual dish solves the problem by putting the cheese IN the dessert. It’s very rich, so you only need a little bit. If you don’t have the will to make the oat crumble, serve this with some crunchy, spicy biscuits (the humble gingernut is an excellent choice) and a glass of port.

Cheese mixture

250 g	Cream cheese, at room temperature (Main)
90 g	Blue cheese, creamy, at room temperature (Main)
1 ½ Tbsp	Icing sugar
1	Lemon, finely grated zest
100 ml	Cream

Oat crumble

2 Tbsp	Butter
2 Tbsp	Sugar
¼ tsp	Ground ginger
¼ tsp	Ground cinnamon
½ cup	Wholegrain oats (Main)

Directions

1. Beat together the cream cheese, blue cheese, icing sugar and lemon zest until smooth. Whip the cream to soft peaks. Stir a spoonful into the cheese mixture to lighten it, then fold in the rest. Cover and chill for at least an hour before serving (you can do this up to a day in advance).
2. To make the oat crumble, melt the butter in a small, heavy frying pan set over medium heat. Add the sugar and spices. Stir well, then add the oats. Cook, stirring frequently, for about five minutes, until the mixture is sticky and golden. Remove from the heat and tip the mixture onto a plate or tray. Allow to cool, then store in an airtight container.
3. To serve, scoop the cheese mixture into small bowls or espresso cups (or scoop onto dessert plates). Top each one with a generous sprinkle of the oat crumble.

See more of Lucy's cheesey recipes

• Sesame and thyme-crusted feta with honey and lemon
• Three-cheese rolls