Gorgonzola Mousse

a savoury, spicy foam

Gorgonzola Mousse

Give your cheese platter more pep with this fluffy gorgonzola mousse.

  • 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.

iSi tip

Variation: use dolcelatte instead of gorgonzola and serve the mousse with fried apple slices.

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