- 100 ml milk
- 185 ml heavy cream
- 1 g salt
- 1 g pepper
- 60 ml olive oil
- 150 g mature Gorgonzola
Finely puree the gorgonzola, milk, oil, salt and pepper with a blender and pass the mixture through a fine sieve. Add the heavy cream and pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Goes with a cheese platter or a grape ragout.
Variation: use dolcelatte instead of gorgonzola and serve the mousse with fried apple slices.
If using a 1 l iSi Whipper, double the ingredients. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.