Mousse - Import export

Summer is almost over, which means we can start worrying about Christmas again. And especially, what to do about Christmas dinner? We have the perfect Italian solution for you Figs with gorgonzola mousse. 3 fresh figs 75 gr gorgonzola 100 ml whipped cream Cream charger Whipped cream siphon Start by whipping the gorgonzola, this will be easier after it has been at room temperature for a while. Make sure the gorgonzola is whipped until creamy. The longer you beat, the creamier the gorgonzola will become. Add the whipping cream to this and mix until creamy and your mouth starts to water. Add the cream to your whipped cream siphon and, using a whipped cream cartridge, pipe a nice blob into a subtle bowl. Add a quarter of fresh fig to this, voila, bon appetit!

For a deliciously fresh ending to a pleasant Italian evening, this lemon mousse is the ideal replacement for the typical afterdinner drink. 2 eggs 40 gr sugar 100 ml (homemade) whipped cream 50 ml limoncello 1 lemon 1 tbsp powdered sugar 20 gr pistachios Cream charger Whipped cream siphon Start by beating the egg yolks, granulated sugar, and grated lemon peel until stiff. Make sure these ingredients form a nice airy mass together. Then squeeze the lemon and warm it slightly. Add this juice to the egg mixture and stir gently. In another bowl, beat the egg whites, combined with the powdered sugar, to form a whole egg white foam. Then add the limoncello to the egg/lemon mixture. And then spatulate in the whipped cream and egg white foam, until it is one.