Gorgonzola Mousse and Apple balls


  • 400g Gorgonzola cheese
  • 100g Cream
  • 200g Cream
  • Pink Lady apples (as many as you want)
  • Lemon Juice & water


  1. Bring Gorgonzola cheese to room temperature (it is very important that the cheese is not too cold) and put in a food processor with 100g of cream.
  2. Mix it until the cheese is nice and soft and any lumps are gone.
  3. Whip 200g of cream with a whisk and fold it into the gorgonzola mixture with a spatula.
  4. Use a piping bag to fill up your serving glasses.
  5. For the apple balls, peel the Pink Lady apples and scoop the flesh with a “Parisienne” or small melon scooper and place the balls in a bowl with cold water and lemon juice for 15min.
  6. Drain and dry the apple balls and place them on top of the mousse.