Cucumber Dip Mousse

100 ml milk
185 ml heavy cream
1 g salt
1 g pepper
60 ml olive oil
150 g mature Gorgonzola

Finely puree the gorgonzola, milk, oil, salt and pepper with a blender and pass the mixture through a fine sieve. Add the heavy cream and pour into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

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