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  • Rygeost (soft smoked cheese) whip
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    By Claus Meyer

    Rygeost (soft smoked cheese) whip

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    Servings: 4

    PREPARATION:

     
    • 1

      Soften the gelatin in cold water.

    • 2

      Boil the milk, spice it with salt, pepper and nutmeg. Remove the milk from the hot unit.

    • 3

      Add the gelatin, grated lemon peel and rygeost. Whip it lightly so the rygeosten is completely blended in.

    • 4

      Refrigerate the cheese whip and let it settle for 3-4 hours.

    • 5

      Place it in a siphon bottle when it is settled, pump in gas, shake it lightly and rygeost whip is ready to use.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Soften the gelatin in cold water.

    • 2

      Boil the milk, spice it with salt, pepper and nutmeg. Remove the milk from the hot unit.

    • 3

      Add the gelatin, grated lemon peel and rygeost. Whip it lightly so the rygeosten is completely blended in.

    • 4

      Refrigerate the cheese whip and let it settle for 3-4 hours.

    • 5

      Place it in a siphon bottle when it is settled, pump in gas, shake it lightly and rygeost whip is ready to use.

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