Gorgonzola Mousse with Fig Compote

Name: Gorgonzola Mousse with Fig Compote
Yield: 10
Ingredients: 350 ml of fresh heavy cream; 200 g of gorgonzola cheese; salt and pepper to taste; 1 packet of unsalted gelatin; 50 g of toasted/pistachio; 1/2 cup (ch) of whole milk; Compote:; 1.5 kg of fresh figs; 2 cups (ch) of sugar; 1 cup (ch) of Porto wine

1
350 ml of fresh heavy cream
2
200 g of gorgonzola cheese
3
salt and pepper to taste
4
1 packet of unsalted gelatin
5
50 g of toasted/pistachio
6
1/2 cup (ch) of whole milk
7
Compote:
8
1.5 kg of fresh figs
9
2 cups (ch) of sugar
10
1 cup (ch) of Porto wine

Ingredients

1
350 ml of fresh heavy cream
2
200 g of gorgonzola cheese
3
salt and pepper to taste
4
1 packet of unsalted gelatin
5
50 g of toasted/pistachio
6
1/2 cup (ch) of whole milk
7
Compote:
8
1.5 kg of fresh figs
9
2 cups (ch) of sugar
10
1 cup (ch) of Porto wine

Directions

1
Beat half the cream with cheese, milk, and pepper
2
Season with salt
3
Add the remaining heavy cream
4
Dissolve gelatin according to manufacturer's instructions and combine with mixture
5
Line a terrine with plastic wrap and pour in cream
6
Chill for 4 hours
7
De-mold and sprinkle pistachio on top
8
Compote:
9
Caramelize sugar with water and add Porto wine
10
Cut figs without stems, cook in compote until tender.