Gorgonzola mousse
Instructions
Let the butter soften at room temperature for one hour.
Remove the crust with gorgonzola and put it together with robiola, stracchino and butter in mixer.
Blend until you get a soft and homogeneous cream.
A pan lined with plastic wrap.
Pour the cheese mousse, pareggiatene thickness, cover with foil and keep in the refrigerator for about 3 hours.
Put on the serving dish, garnish the mousse with Walnut kernels arranged in a circle.
Serve with raw carrots
Ingredients and dosing for 4 persons
- 200 g of spicy gorgonzola cheese
- 300 g of stracchino cheese
- 100 g of robiola cheese
- 100 g of butter
- Some of walnut kernels