180g crumbled Gorgonzola cheese
3/4 cup unsalted butter, softened
1 pinch white pepper
1/4 cup chopped pecans
180g crumbled Gorgonzola cheese
3/4 cup unsalted butter, softened
1 pinch white pepper
1/4 cup chopped pecans
Blend the Gorgonzola until smooth and creamy
In a separate bowl, whip the butter until light and fluffy
Mix the cheese and butter together and blend again
Add the white pepper and pour the mixture into a 17.5cm-diameter cake pan lined with three layers of fine cheesecloth
Press the mixture firmly into the pan
Tie the cloth ends securely and refrigerate for one day
The next day, untie the cloth and unmold the mousse onto a plate
Remove the cloth and sprinkle with chopped pecans
Serve at room temperature with crackers and salted toasts.
