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Blue cheese mousse on herb salad
 
 
4 ServingsPTM30 min

Blue cheese mousse on herb salad


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Directions

  1. Rub half of the cheese through a sieve and crumble the other half. Mix the cheese with the whipped cream and add a little pepper.
  2. Place the plugs on the baking sheet and fill them with the cheese mousse. Put in the freezer for at least 3 hours.
  3. Tear the lettuce leaves slightly smaller. Add the chervil or parsley.
  4. Mix the oil, vinegar and honey and spoon this dressing through the salad.
  5. Cut the slices of bread into strips. Divide the salad over plates. Put the cheese mousse on it, use a knife to separate it from the rim of the ring and remove the plug or keep the soufflé containers a few seconds in hot water and turn them over.
  6. Garnish with the bread rolls and put wedges of fig or blueberries on the mousse.

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Nutrition

575Calories
Sodium0% DV0g
Fat75% DV49g
Protein34% DV17g
Carbs5% DV16g
Fiber0% DV0g

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