Gran Paradiso Salad

Preparation:

Preparation: Cut 4 beautiful rennet apples in half, empty them leaving only a thin layer of pulp near the peel and immerse them, to keep them white, in cold water with lemon juice. Dice the white celery, the fontina cheese and the apple pulp. Mix the lightly whipped cream with the mayonnaise, season further with the mustard and Worcestershire sauce and season the previously prepared mixture with this sauce. Fill the previously emptied apples and sprinkle them with a little chopped parsley.