a savoury, spicy foam
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.
Variation: use dolcelatte instead of gorgonzola and serve the mousse with fried apple slices.
This recipe is suitable for the following products
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