How do you store the Comté mousseline?

Name: Comté Mousseline
Cook time: 30 min
Total time: 30 min
Yield: 10P
Ingredients: 250g potatoes; 250g Comté cheese; 500ml milk; 5 cloves of garlic; Topping:; Seaweed caviar; Borage flowers; Elderflower capers (regular capers can also be used)

Refrigerator: Store the mousseline covered in the refrigerator for up to 2 days. Warm it slowly in a pan over low heat, adding some extra milk if necessary to maintain the desired creamy texture. Freezer: Divide the mousseline into portions and store them in airtight freezer containers. In the freezer, the mousseline is good for up to 3 months. Let it thaw in the refrigerator and then warm it up slowly in a pan, possibly with a splash of milk to retain creaminess.

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.

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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 puree. Stir well until the cheese is completely melted and incorporated.

Add the garlic milk mixture to the potato puree. 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.

Tips

For an extra smooth muslin you can get the puree through a fine sieve again. Replace the comté if necessary with another mature cheese such as Gruyère for a different taste nuance. The topping is optional, but provides a nice presentation and extra taste dimension.