Gorgonzola mousse (2)

In addition to the time of preparation and cooking, you have to add 4 hours to rest in the fridge.

Prepare bechamel sauce: melt the butter in a saucepan, add the flour, stir for two minutes with a wooden spoon without leaving fetch.

Wet gradually with the milk, beating constantly with a whisk.

Bring to the boil, add the salt, pepper and nutmeg.

Simmer for 15 minutes.

Break the eggs, separating the yolks from the whites.

Stir the egg yolks one by one to the bechamel, out of the fire.

Mix the cheese with a fork, add a bit of bechamel and work until you get a soft cream.

Add the rest of the sauce.

Add five tablespoons of water in a bowl, add the gelatine to rain.

Place the bowl over a saucepan of hot water and dissolve the gelatin, stirring.

Add it to the sauce.

Add a pinch of salt to the egg whites and mount them in snow.

Gently blend the sauce.

Passed under cold water a mold of 1.

5 litres capacity.

Drain them, do not dry it.

Pour the mousse and let thicken in the refrigerator for four hours.

About an hour before serving, dip the bottom of the mold in warm water for a few seconds; place a plate on top and turn, with a dry and movement decided, mold and plate: in this way, the mousse comes off easily from the mold.

Let stand at room temperature mousse.

Wash and dry the watercress, coarsely cut and arrange them around the mousse.

Suggested wine: Sauternes.