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Gorgonzola cream

A very tasty savoury cream that can be used as a filling or as an ingredient in a dish. The basic preparation is similar to that of crème anglaise. A wonderful base for a light espuma or sauce, both sweet and savoury. But it can also be used for mousse, ice cream and all kinds of creams.

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Allergens and dietary requirements

  • Cow's milk
  • Egg
  • Lactose

Ingredients

125
g
egg yolks
75
g
eggs
500
g
cream 35% fat, mascarpone (3:2 ratio)
50
g
parmesan cheese, grated
4.5
g
gelatin leaves, soaked in cold water
80
g
gorgonzola
Recipe for:830 g

Scale recipe

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