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