ROBIOLA MOUSSE, FIGHS AND BASIL

Robiola mousse, figs and basil

INGREDIENTS for 4

300gr Robiola
200g Fresh cream 
Oil EVO
salt 
4 fighs 
4 Basil leaf

METHOD:
For the mousse robiola: mix cream and soft cheese with a little oil, then season with salt Pour the mixture into the siphon.

Load the siphon with the two Officers and let stand in refrigerator for 1 hour. peel and beat Figs a knife, season with the sale, olive oil and fresh basil julienne. 

PRESENTATION:
Place the base of the dish the joke of figs, After that create the clumps of foam to the Robiola in the dish, ending with a julienne of basil and grains of Maldon salt.