Stuffed grapes with gorgonzola mousse - Gorgonzola DOP
Rinse the grapes and dry carefully. Use a sharp knife to remove the cap from each grape and create the base to make the grape stand, then stone them with a
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Cooking tools:
- Paring knife
- Apple corer
- Mixing bowl
- Whisk
- Piping bag
- Syringe
- Refrigerator
- Cutting board
- Chef's knife
- Plate
Ingredients
- 20 purple grapes
- 100 g sweet gorgonzola
- 80 g soft ricotta-cheese
- fresh wild fennel
- 40 g spring spinach
- 70 g soya sprouts
- salt and white pepper
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