Cheese and Wine Mousse with Blackberry Sauce and Caramel Nuts

1. for the wine mousse:soak gelatin in cold water. Boil wine to half. Allow squeezed gelatine to melt in the hot wine. Fold in crème fraîche and season with salt. As soon as the cream begins to set, whip the whipped cream until stiff, fold it in and divide the mousse evenly among 8 cups (100 ml each). Chill.

2. for the cheese mousse:soak gelatine in cold water. Heat cheese and 100 grams of whipping cream in a saucepan, stirring, until cheese is dissolved. Do not make. Allow squeezed gelatin to melt in the mixture and cool. As soon as cheese mousse begins to set, whip remaining whipping cream until stiff and fold in. Pour the cheese mousse on top of the wine mousse in the cups and leave to cool for at least 3 hours, preferably overnight.

3. for the blackberry sauce:rinse and clean the berries and mash them with a potato masher. Coarsely chop the rosemary needles, mix into the puree and stand for 30 minutes. Pass puree through a sieve and season with powdered sugar and salt.

4. for the caramel nuts:caramelize the sugar in a frying pan until golden. Remove the frying pan from the heat. Fold in the walnut halves, lift one at a time from the frying pan with a fork and place on a piece of aluminum foil coated with oil.

Loosen the mousse from the rim of the cup with a pointed kitchen knife. Dip the cups briefly in hot water and transfer the mousse to a plate.

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