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Gorgonzola Mousse

a savoury, spicy foam

Gorgonzola Mousse
  • 100 ml milk
  • 185 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 60 ml olive oil
  • 150 g mature Gorgonzola

Ingredients

  • 100 ml milk
  • 185 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 60 ml olive oil
  • 150 g mature Gorgonzola
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Preparation

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.

 

iSi tip

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.

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