Cucumber Dip Mousse (Gorgonzola)
A whipped-siphon dip made from puréed Gorgonzola, milk and olive oil, lightened with cream.
â±ïž Prep: 10 minđł Cook: 0 min
Nutrition
per per 300 g portion420
Calories
9g
Protein
4g
Carbs
40g
Fat
Ingredients
| 100 ml | Milk |
| 185 ml | Heavy cream |
| 1 g | Salt |
| 1 g | Pepper |
| 60 ml | Olive oil |
| 150 g | Mature Gorgonzola |
Instructions
- Finely purée the Gorgonzola, milk, olive oil, salt and pepper with a blender and pass through a fine sieve.
- Add the heavy cream and pour into a 0.5 L whipper.
- Screw on one cream charger and shake vigorously.
- Chill the filled whipper in the refrigerator for 1â2 hours before serving.