Roquefort and Labneh Mousse

مصطفى شنيقCuoco

Ingredienti

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

Passi

1. 1

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

   Utensili necessari:

   Frullatore

   10 min
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.

   Utensili necessari:

   🍳

   Bowl

   🍳

   Microwave

   10 min
3. 3

   Mix into the cheese mixture.

   5 min
4. 4

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

   Utensili necessari:

   🍳

   Mold

   120 min
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 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Labnehper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.3 g

Carbohydrate4.7 g

Zuccheri totali4.7 g

Vitamina B120.46 mcg

Iodio26 mcg

Formaggio Roquefortper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.3 g

Carbohydrate4.7 g

Zuccheri totali4.7 g

Vitamina B120.46 mcg

Iodio26 mcg

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag