Preparation steps
- Cut cheese into small cubes.
- Meanwhile, heat cream in a saucepan over a low heat. Add cheese and melt slowly, stirring with a spatula.
- In a bowl, blend the cornflour with a little cold water.
- Pour the mixture into the Gorgonzola cream to thicken the mix slightly.
- Season to taste with freshly ground pepper.
- Pour the hot mixture into ramekins and put in a cold place until completely set.
- Before serving, remove from cold and decorate with leek sprouts and finely sliced Grisons beef.
- Serve with slices of toast.
😉 Tip: Try replacing the Grisons beef with smoked eel.
