Ingredients
serves eight
- 100 g of stoned, dried plums
- 150 g of dried pears
- 0,75 dl of whipped cream
- 50 g of chopped walnuts
- 1 tablespoon of red port
- Macis
- 8-16 scrolls of Hobelkäse (hard cheese)
- 8-16 rosettes of Tête-de-Moine
- chopped walnuts for sprinkling on
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 For the mousse: cover the dried fruit with water and soak overnight. Pour off the water and puree the fruit.
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2 Stir the cream and the walnuts into the dried fruit mix, flavour with port and mace and leave to cool for two hours in the fridge.
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3 Pour the mousse into small dishes, serve on plates with cheese and sprinkled walnuts.
Bon
Appétit
Appétit
