in Italy

Cream cheese mousse

updated

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Ingredients for 4 servings:

  • 150 g quark
  • 150g Gorgonzola
  • 2 sheets of gelatin, soaked in cold water
  • 2 tbsp cream, liquid
  • 20 g hazelnuts, roasted and roughly chopped
  • 180 ml cream, whipped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Purée the quark and Gorgonzola with a hand blender. Dissolve the squeezed gelatin in 2 tablespoons of cream in a hot water bath and add it to the cheese mixture along with the hazelnuts. Fold in the whipped cream and season with salt and pepper. Transfer the mixture to a dish lined with cling film and refrigerate for 2 hours. It’s perfect as a spread or as a small appetizer with salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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