Comté Mousseline

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30min

•

Easy

This Comté mousseline is a side dish with potatoes and Comté cheese, finished with toppings such as seaweed caviar and capers.

This Comté mousseline is a side dish with potatoes and Comté cheese, finished with toppings such as seaweed caviar and capers.
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Ingredients

What do you need?

Quantity: 10P

250g potatoes
250g Comté cheese
500ml milk
5 cloves of garlic

Topping:
Seaweed caviar
Borage flowers
Elderflower capers (regular capers can also be used)

250g potatoes
250g Comté cheese
500ml milk
5 cloves of garlic

Topping:
Seaweed caviar
Borage flowers
Elderflower capers (regular capers can also be used)

Preparation method

How do you make this?

Cook the pressed garlic cloves in the milk. Bring the milk to a boil and then let it simmer gently for 10 minutes. Strain the milk and remove the garlic.

Peel and cook the potatoes until tender. Pass the potatoes through a fine sieve or use a potato ricer for a smooth texture.

Grate the Comté cheese and add it to the hot potato purée. Stir well until the cheese is completely melted and incorporated.

Add the garlic milk mixture to the potato purée. Season with pepper and salt and stir everything well until you have a creamy mousseline.

Spoon the mousseline into nice bowls and garnish with seaweed caviar, borage flowers, and elderflower capers for a refined finish.

Social

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.