Roquefort and Labneh Mousse

مصطفى شنيقCuisinier

Ingrédients

• Labneh
  0.5 kilogram
• Fromage Roquefort
  57 grams
• Gelatin, dissolved in 2 tablespoons of water
  1 tablespoon

Mesures

1. 1

   Place the Roquefort cheese and labneh in the blender. Turn on the machine until the mixture is smooth.

   Matériel requis:

   Blender

   10 minutes
2. 2

   Put the water (with additional lemon juice) in a small bowl, sprinkle the gelatin, and let the mixture sit for a few minutes. Then heat in the microwave for 10 seconds or place in hot water until the gelatin dissolves.

   Matériel requis:

   🍳

   Bowl

   🍳

   Microwave

   10 minutes
3. 3

   Mix into the cheese mixture.

   5 minutes
4. 4

   Pour the cheese mixture into a greased mold and refrigerate for several hours or overnight.

   Matériel requis:

   🍳

   Mold

   120 minutes
5. 5

   Remove the cheese from the mold and place it on a serving plate. Garnish with celery or shape it into a small mouse. Serve with crackers or potato chips as an appetizer.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Labnehpour 100g

Énergie61 kcal

Protéines3.3 g

Lipides totaux3.3 g

Glucides4.7 g

Sucres totaux4.7 g

Vitamine B120.46 mcg

Iode26 mcg

Fromage Roquefortpour 100g

Énergie61 kcal

Protéines3.3 g

Lipides totaux3.3 g

Glucides4.7 g

Sucres totaux4.7 g

Vitamine B120.46 mcg

Iode26 mcg

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques