Mousse au gorgonzola

Perfect as an aperitif!

Ingredients:

80 g curd /// 80 gr Gorgonzola (mild) /// 1 sheet gelatine /// 15 gr peeled, chopped hazelnuts /// 100 ml whipped cream


• Line a terrine mould with cling film.
• Place the gelatine in cold water & leave to soften.
• Mix the curd & Gorgonzola, melt the gelatine on the cooker and stir into the curd, add the chopped hazelnuts and finally fold in the whipped cream.
• Pour the mixture into the prepared mould and chill. \\\


Enjoy!