For 4 people
For 4 people
In a saucepan, bring the liquid cream and Génépi to a boil, then melt the diced Reblochon while keeping the rind.
Soften the gelatin leaf in lukewarm water, then add it to the Reblochon cream.
Meanwhile, break the eggs and separate the whites from the yolks.
Off the heat, add 2 egg yolks to the Reblochon cream and whisk vigorously. Let cool.
In a bowl, place the egg whites, add a pinch of fine salt and beat them until stiff using an electric mixer.
Gently fold the Reblochon cream into the whipped egg whites using a wooden spatula, taking care not to let them fall.
Pour the mousse into small ramekins and refrigerate for at least 3 hours.
This little mousse can be enjoyed very fresh as an aperitif or at the end of a meal, accompanied by small chips or crunchy mendiants.
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