Dates with Roquefort mousse (48 pcs)

Soak the gelatin sheets in cold water.

Mash the cheese in a bowl. Heat the port a little in a sauce pan. Remove the pan from the heat, squeeze the gelatin well and dissolve, while stirring, in the warm port.

Stir the port mixture into the roquefort.

Beat the cream to peaks and fold into the cheese mixture. Spoon the mousse in a piping bag with a not too small needle and let stiffen for at least 1 hour in the fridge.

Half the dates and remove the pip. Pipe roquefort mousse on the date halves.

Put the rest of the roquefort mousse in a small bowl and place in the middle of a plate.

Arrange the dates around the mousse.