• 200 ml heavy cream
  • 150 g blue cheese
  • canned cherries in sugar syrup
  • 1 slice of sweet bun
  • butter
  • salt and ground pepper

  1. Heat the fresh cream in a pan. Remove from heat and add the blue cheese. Allow to melt gradually. Add salt and pepper. Use the Mosa sieve.
  2. Cool down to 70 degrees. Pour the mixture into a Mosa cream whipper. Screw on 1 Mosa Charger and shake vigorously. Keep it in the fridge.
  3. Cut a slice about 5 cm thick of bun. Apply butter and fry in the pan.
  4. 4Spread cherries over the sweet bun and spray blue cheese mousse on the top.