Mascarpone mousse and Tête-de-Moine AOP cheese on lettuce

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Meatless

Ingredients

serves four

Mascarpone mousse:

1 branchof celery
2 green olives, stoned and finely chopped
1/2 a clove of crushed garlic
2 tbs of Mascarpone
salt and pepper

sour cream sauce

5 tbs of sour cream
1 tbs of rapeseed oil
2 tbs of lemon juice
1 tbs of Worcester sauce
a little tabasco, salt

red and green Lollo Lattughino

12 Tête-de-Moine AOP rosettes

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/rezepte

Preparation

Mascarpone mousse:

1 For the mousse: finely dice the celery and mix in with the other ingredients. Put in a cool place.
2 Mix and season all the ingredients for the sour cream sauce.
3 Toss the sauce with the salad and serve on plates. Make quenelles of mousse with two teaspoons and place on the salad, together with the Tête-de-Moine AOP rosettes.