Gorgonzola and avocado mousse with warm salad of fennel
Instructions
Wipe the avocado and cook for just half of the pulp in salt water.
Cool and blend with the gorgonzola and refrigerate.
Finely slice the fennel, season with oil, salt, pepper and olives and cook briefly.
Serve forming quenelles of mousse served with slices of avocado and fennel salad.
Ingredients and dosing for 4 persons
- 1 avocado
- 100 g of gorgonzola cheese
- 1 faggot
- 50 g of black olives
- Olive oil extra virgin
- Salt
- Pepper