Cheese Mousse

Cheese mousse is a creamy and sophisticated preparation perfect to be served as an appetizer on crostini or as a filling for vol-au-vents. Here is a basic version, but remember that you can vary the cheeses according to your tastes and availability:

Ingredients

• 150 g fresh goat cheese
• 100 g ricotta
• 50 g sweet gorgonzola
• 100 ml of fresh cream for whipping
• Salt and pepper, to taste
• Chopped chives (optional)
• Nutmeg (optional)

Preparation

1. Start by putting the goat cheese and ricotta in a bowl, mixing them well with a spatula or spoon until you get a homogeneous mixture.
2. Add the gorgonzola in small pieces and continue to mix well to incorporate it.
3. In another bowl, whip the fresh cream until firm, but be careful not to work it too much.
4. Gently fold the whipped cream into the cheese mixture, trying to keep as much air in the mousse as possible.
5. Season with salt and pepper. If desired, you can add a touch of chopped chives or a grating of nutmeg to further flavor your mousse.
6. Let the mousse rest in the refrigerator for at least one hour before serving to allow the flavors to blend well.

You can serve the cheese mousse on toasted bread crostini, as a filling for vol-au-vents, or on endive leaves as a base for a finger food appetizer.

Curiosity

Cheese mousse can be adapted to many variations. For example, you can add aromatic herbs, such as thyme or rosemary, for a rustic note, or pieces of walnuts or pistachios for a crunchy touch. Or, for a purely Italian twist, you might use a part of mascarpone to add a richer and velvety component.