60 g double cream
75 g stock
50 g Luis Trenker cheese, grated
1 sheet gelatine
40 g sour cream
40 g double cream, lightly whipped
Cayenne pepper, salt, lemon
60 g Luis Trenker cheese for tuile
Bring cream, stock and the Luis Trenker cheese to the boil. Remove from heat and stir in the gelatine that has first been soaked in water. Just before the mixture sets, add sour cream and cream.
Luis Trenker cheese tuile: Thinly sprinkle grated Luis Trenker cheese on greaseproof paper and bake in the oven with a little steam at 185° C. Allow to cool and arrange in layers with the mousse.