Gorgonzola Mousse

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

1
1 envelope of unflavored gelatin (12g)
2
1/3 cup of water
3
250g of blue cheese (Roquefort)
4
1 cup of milk (240ml)
5
1 cup of creamy ricotta (250g)

Ingredients

1
1 envelope of unflavored gelatin (12g)
2
1/3 cup of water
3
250g of blue cheese (Roquefort)
4
1 cup of milk (240ml)
5
1 cup of creamy ricotta (250g)

Directions

1
Sprinkle the gelatin over the water, let it hydrate for a few minutes and heat it over low heat, whisking constantly, until dissolved
2
Combine the mixture in a blender with the blue cheese and milk
3
Blend well
4
Add the ricotta and mix well
5
Pour into an English muffin tin, 9x20cm, greased with butter
6
Refrigerate until firm
7
Unmold and serve with thin slices of prosciutto and toasted bread
8
181 calories per serving.