Name: Meat mousse with apple and cheese
Yield: 8
Ingredients: Meat - 500 gram; Bulb onions - 100 gram; Semolina - 25 gram; The apples - 120 gram; Hard cheese - 80 gram; Creamy - 50 Ml; Garlic - 3 clove; Chilli - 1 tbsp; Nutmeg - 1 Tsp; Salt - taste

Recipe information

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Ingredients for - Meat mousse with apple and cheese

1. Meat - 500 gram

2. Bulb onions - 100 gram

3. Semolina - 25 gram

4. The apples - 120 gram

5. Hard cheese - 80 gram

6. Creamy - 50 Ml

7. Garlic - 3 clove

8. Chilli - 1 tbsp

9. Nutmeg - 1 Tsp

10. Salt - taste

How to cook deliciously - Meat mousse with apple and cheese

1. Stage

Cut the garlic into small slices, chop the hot peppers finely. Lightly fry the garlic and peppers over medium heat, in a small amount of vegetable oil. Thanks to this treatment, they will acquire a brighter flavor and give the oil its flavor.

2. Stage

Chop the onion and meat finely, put into a pan with garlic and pepper, stir, quickly fry over high heat until the liquid evaporates, 10-15 minutes. Peel the apple and cut into arbitrary slices. Put it to the meat, add nutmeg and paprika. Stir and stew until apple is soft.

1. Stage. Meat mousse with apple and cheese: Chop the onion and meat finely, put into a pan with garlic and pepper, stir, quickly fry over high heat until the liquid evaporates, 10-15 minutes. Peel the apple and cut into arbitrary slices. Put it to the meat, add nutmeg and paprika. Stir and stew until apple is soft.

3. Stage

Cool slightly. Place in a blender and beat with a blender. Add the diced cheese, semolina and cream.

4. Stage

Grind with a blender to a smooth mass. Season with salt.

5. Stage

Sprinkle the bottom of the baking dish with semolina. Spread the whipped mass, smooth it out.

6. Stage

Bake in a preheated 180ºC oven for 15-20 minutes. Or until toasted crust appears. If serving as a hot appetizer, serve the mousse with a spoon as it has a soft consistency, and your favorite sauces. Once cooled in the refrigerator, the mousse becomes dense and can be cut into slices with a knife.