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Jodie Elliott Scutchings
Blue cheese mousse on herb salad
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Ingredients
Directions
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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.
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Place the plugs on the baking sheet and fill them with the cheese mousse. Put in the freezer for at least 3 hours.
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Tear the lettuce leaves slightly smaller. Add the chervil or parsley.
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Mix the oil, vinegar and honey and spoon this dressing through the salad.
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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.
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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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