Le Gruyère AOP wild garlic mousse with bitterleaf salad

15' 10'

As far as I'm concerned, spring starts on the day that I spot the first wild garlic plants. I find the young plants exciting to cook with: they have a very fine, not too intense taste. For a perfect spring starter, I have come up with a wild garlic mousse with bitter salad leaves that never fails to enchant guests. The mousse uses a sour cream-style base, which counterbalances the garlic taste perfectly, with a colourful bitter leaf salad, which is a particular favourite of mine - a simple but refined starter which will cause a stir amongst your friends when you next invite them round! As the window for picking young wild garlic is short, I would personally recommend picking as much wild garlic as you can as soon as it starts to sprout and then make it into a pesto - and, of course, you'll want your Le Gruyère AOP at hand to mix into it. For a pesto, I prefer Le Gruyère AOP Réserve. It can be used with pasta, in quiches or as a seasoning paste for meat or fish. I hope you enjoy making this recipe - and that you get a good haul of wild garlic!

Stéphanie Zosso

Ingredients for

4

Note

Attention changement nombre de personnes

Le Gruyère AOP wild garlic mousse

  • 50 g
    wild garlic
  • 80 g
    Gruyère AOP
  • 300 g
    crème fraîche
  • 200 g
    cream
  • 1 pinch
    of pepper
  • 1 pinch
    of salt
  • 10 g
    of lemon juice
  • 10 g
    of gelatin

Le Gruyère AOP bitter salad

  • 300 g
    Bitter salad leaves
  • 5 g
    garlic
  • 15 g
    chives
  • 5 g
    Cenovis
  • 15 g
    Dijon mustard
  • 2 pinches
    of pepper
  • 2 pinch
    of salt
  • 50 g
    white wine vinegar
  • 80 g
    olive oil
  • 30 g
    Gruyère AOP

Preparation

Le Gruyère AOP wild garlic mousse

  1. Soften the gelatine in cold water.
  2. Finely chop the wild garlic and finely grate the Le Gruyère AOP Réserve.
  3. Mix the crème fraîche with the 50g of cream. Beat the 150g of cream (not too stiffly) and place in a cool place.
  4. Very gently warm half of the crème fraîche/cream mixture in a pan and dissolve the grated Le Gruyère AOP in it. As soon as it has dissolved, add the drained gelatine to it.
  5. As soon as everything has dissolved, combine the warm crème fraîche with the cold crème fraîche. Then, slowly spoon the beaten cream into the mixture.
  6. Finally, add the chopped wild garlic and season with salt, pepper and lemon juice.
  7. Then pour either straight into small dishes or onto a greased baking sheet - you can cut shapes out of the mousse later on.
  8. Leave to cool in the fridge for 2 hours.

Le Gruyère AOP bitter salad

  1. Wash and cut/trim the bitter salad leaves so that they are bite-size.
  2. Chop the garlic and chives very finely and place in a salad bowl.
  3. Add the mustard, Cenovis, salt and pepper, then add first the vinegar and then the olive oil, stirring continuously to mix.
  4. Chop the Le Gruyère AOP into small cubes and add to the salad dressing just before serving.
  5. Arrange the plates. Enjoy!

Delicious to know

In cooking, the process of combining two ingredients/mixtures of different temperatures is called "tempering". This means that the ingredients/mixtures of different temperatures have to be carefully combined - you should not tip one into the other, as this will lead to a "temperature shock". Through tempering you end up with a nice consistency and avoid lumps in the mixture. Fold in the cream carefully so that the mousse stays satisfyingly light and airy.

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