The grappa cheese mousse
Instructions
Working with the whip robiola with gorgonzola, grappa and ground pepper with a frothy mixture.
Wash the radicchio leaves and mondatele in order to keep only the red part.
Put the foam in a pocket of fabric with spizzata nozzle and arrange on lettuce leaves.
Sprinkle with chopped chives and serve with crostini of roasted polenta.
Ingredients and dosing for 4 persons
- 300 g of fresh robiola cheese
- 100 g of gorgonzola cheese
- 12 leaves of radicchio rosso di treviso
- 2 tablespoons of grappa
- Grated lemon rind
- Minced 1 of black pepper