John Myers
Gorgonzola Cream Cheese Mousse with Bird Salad
The perfect gorgonzola cream cheese mousse with bird salad recipe with a picture and simple step-by-step instructions.
- 40 g Hazelnuts
- 150 g Gorgonzola
- 150 g Ricotta
- 1 tbsp Mascarpone
- 1 leaf Gelatin
- 4 tbsp White wine
- 2 Protein
- 180 ml Cream
- 5 disc Toast
- 1 Clove of garlic
- 5 packet Lamb’S lettuce
- Salt
- Pepper White
- Roughly chop the hazelnuts and roast them in a pan without fat until they are lightly brown.
- Mash the gorgonzola with a press or fork and add the ricotta and mascarpone.
- Soak the gelatine in white wine and dissolve it (low heat). Add the hazelnuts and the dissolved gelatine with the white wine and season with salt and pepper.
- Whip the cream and egg white until stiff and carefully fold into the mixture one after the other. Fill into jars and chill for at least 2 hours.
- Make the salad to taste and toast the toast. Serve the mousse with warm toast and salad.
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