Fourme D'Ambert Mousse & Celery Salad

Ingredients

75ml milk

75ml double cream

75ml whipping cream

2 sheets of gelatine

250g goats cheese 250g Fourme D'Ambert blue cheese 

Preparation

1. Soak the galatine in cold water
2. Blend the cheeses until smooth
3. Scald the milk then dissolve the gelatine
4. Pour the milk with the added gelatine into the cheeses followed by both creams
5. Pour into desired moulds then set.

Serve with a finely sliced celery, apple and chopped walnuts and dressed with walnuts, oil and lemon juice.