Ingredients for 1 Pint Dispenser:
185 ml Cream
150 g Mature Gorgonzola
100 ml Milk
60 ml Olive oil
1 g Salt
1 g Pepper
Puree the Gorgonzola, milk, oil, salt and pepper in a blender until smooth, then strain through a fine mesh sieve. Add the heavy cream and put the mixture into dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.
Goes well with a cheese platter or grape ragout.