Choosing cheese, piece of cake
Mousse With Brugge d'Or
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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