FROZEN WAFERS OF GORGONZOLA WITH A SWEET, WARM, MUSHROOM CONSOMMÉ AND HERBS

INGREDIENTS:

Wafers of Gorgonzola:

200 ml. cream

300 gr. Gorgonzola cheese

3 sheets gelatine

2 leaves sage

Consommé:

250 gr. frozen boletus    

200 ml. mineral water

60 gr. sugar

1 vanilla pod

2 gr. salt

Others:

Rocket sprouts

Onion

Basil, various varieties

Wafer-thin slices of dried boletus

Calendula petals

PREPARATION:

Wafers of Gorgonzola: Boil the cream with the sage. Soften the gelatine in water. Melt the cheese in the hot cream, mix well and add the gelatine. Beat well with an electric beater, removing the top as it forms in the shape of a coin. Place on sulphur paper lightly greased with butter.

Consommé: Defrost the boletus and use the resulting liquid. Mix with the other ingredients and simmer very gently for 12 min. Remove from the heat and leave to stand. When cold, strain

TO SERVE:

Pour some consommé over the base of a plate and top with two discs of Gorgonzola. Decorate with the sprouts, onion, different varieties of basil, calendula petals and a wafer-thin slice of dried boletus.