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Mousse With Brugge d'Or
Level
4 pers.
20 min
Ingred. for 20 servings
200 g of Brugge Gold (grated)
1 piece of Brugge Gold for decoration
1 kg of tomatoes
1 large onion
½ tablespoon of 'Prement Half Glaze' chicken stock
salt and pepper
3 sheets of gelatin
1 tablespoon of ketchup
20 mini tomatoes for decoration
25 g butter
20 basil leaves
Chop the tomatoes and onion and cook them together with the stock, salt and pepper and reduce by boiling up to 1/3 of the amount
Put it all in a potato masher and add the soaked gelatin and ketchup
Mix this juice with Brugge Gold cheese and butter
Put it in small pots and let it cool
Finish with mini tomatoes and Brugge Gold + a leaf of basil
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