Mousse with rose petals
Instructions
Puree the cottage cheese with the ham and gorgonzola.
Add the cognac, some speck of green pepper and a pinch of salt.
Put the mousse on a serving dish and sprinkle with rose petals.
Serve this dessert with warm bread croutons.
Ingredients and dosing for 4 persons
- 3 fingers of cognac
- 50 g of sweet gorgonzola cheese
- 2 tablespoons of cream
- Some grains of green pepper
- 300 g of ham
- 300 g of cow's milk ricotta
- 1 fresh rose (petals)
- 1 pinch of salt