Gorgonzola Mousse
medium
·under 30 minutes
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
60 ml
olive oil
100 ml
milk
150 g
mature Gorgonzola
1 g
salt
185 ml
Heavy Cream min. 32% fat
1 large pinch
pepper
Steps to prepare
1.
Finely puree the gorgonzola, milk, oil, salt and pepper with a blender and pass the mixture through a fine sieve.
2.
Add the heavy cream and pour into a 0.5 l iSi Whipper.
3.
Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
iSi Tip
Variation: use dolcelatte instead of gorgonzola and serve the mousse with fried apple slices.