5 ounces buttermilk blue cheese, softened
3 ounces cream cheese, softened
3 tablespoons honey
2 cups heavy cream
4½ ounces port wine
1½ ounces sugar
4 ounces peeled Thompson grapes
1 gelatin sheet
4 ounces whole walnuts
2 ounces simple syrup
1 tablespoons five spices
For the Buttermilk Blue Cheese Semifreddo:
Paddle together the softened blue cheese, cream cheese, and honey until completely smooth. Whip the heavy cream into soft peaks and fold into the blue cheese mixture. Roll up acetate sheets into cylinders and tape. Pipe the mousse into the acetate and freeze. Slice the frozen mousse into serving size portions.
For the Macerated Grapes:
In a pot over medium high heat, bring the port wine and sugar to a boil. Pour the port mixture over the grapes and let them steep for 30 minutes. Strain the liquid into another saucepan, and reserve. Cover the grapes.
For the Port Foam:
Immerse the gelatin sheet in cold water for 5 minutes, until pliable. In a saucepan, warm the port mixture over low heat. Whisk in the gelatin sheet until completely dissolved. Transfer the mixture to a siphon canister charged with 2 NO² cartridges. Chill the siphon in ice water, shaking frequently.
For the Five-Spice Walnuts:
In a pot over high heat, bring the walnuts and 2 cups of water to a boil. Strain the liquid; then put the walnuts on a sheet pan. Preheat an oven to 350°F. Toast the walnuts in a 350°F oven for 8 minutes. Combine the simple syrup and the five spice. In a saucepan over medium heat, reduce the five-spice syrup until large bubbles form. Add the walnuts to the mixture, and toss until coated and glazed. Remove the walnuts from the heat. In a deep-fryer or heavy pot, heat oil to 350°F, and fry the walnuts in the oil for a minute. Allow the nuts to cool.
To Assemble and Serve:
Plate a slice of the Buttermilk Blue Cheese Semifreddo, and top with Five-Spice Walnuts. Using the siphon canister, plate the Port Foam alongside the Buttermilk Blue Cheese Semifreddo, and top the Port Foam with the Macerated Grapes.