Gorgonzola Mousse

Name: Gorgonzola Mousse
Yield: 10
Ingredients: 1 envelope of unflavored gelatin (12g), white colorless; 1/3 cup of water; 250g of gorgonzola cheese (roquefort); 1 cup of milk (240ml); 1 cup of creamy ricotta cheese (250g)

1
1 envelope of unflavored gelatin (12g), white colorless
2
1/3 cup of water
3
250g of gorgonzola cheese (roquefort)
4
1 cup of milk (240ml)
5
1 cup of creamy ricotta cheese (250g)

Ingredients

1
1 envelope of unflavored gelatin (12g), white colorless
2
1/3 cup of water
3
250g of gorgonzola cheese (roquefort)
4
1 cup of milk (240ml)
5
1 cup of creamy ricotta cheese (250g)

Directions

1
Sprinkle the gelatin over the water, let it hydrate for a few minutes and then place it on low heat in a bain-marie to dissolve
2
Add it to the blender with the cheese and milk
3
Blend well
4
Add the ricotta and mix
5
Pour into an English muffin tin, 9x20cm, greased with oil
6
Refrigerate until firm
7
Unmold and serve with thin slices of cured ham and toasted bread
8
181 calories per serving.