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coccarda

alto-mousse-al-formaggioCheese Mousse with Granola ann Orange Marmalade

mousse-al-formaggio


Ingredients (serves 6-8):

For the mousse:
250g/8.8oz Santa Teresa cheese
150g/5oz brown sugar
20g/0.7oz honey
350g/12.4oz fresh cream

DIRECTIONS – MOUSSE

Finely chop the cheese into the sugar and honey using a food processor and blend to obtain a smooth mixture, adding some spoonfuls of milk if required to create a creamy consistency. Heat to 40°C/104°F to melt any remaining lumps of cheese and continue to mix until completely blended.
In the meantime, whip the cream using a hand whisk or a food processor to form soft peaks.

For the granola:
200g/7oz mixed dried fruit (hazelnuts, almonds, walnuts)
40g/1.4oz raisins
60g/2oz mixed oilseeds (sunflower, pumpkin)
1 level tablespoon of mixed spices (cinnamon, cloves, nutmeg)
50g/1.8oz honey
80g/2.8oz butter
30g/1oz olive oil
A pinch of salt

DIRECTIONS – GRANOLA

Soak the raisins for 10 minutes, then drain and dry well. Add the mixed fruit and the oilseeds and combine well in a bowl. In the meantime, put the honey and sugar in a small saucepan and melt together over low heat, adding the butter, the olive oil and the salt. Mix well until the butter is fully absorbed. Take off the heat and add the mixed spices. Before the mixture cools, pour over the dried fruit and stir from the bottom to the top to allow the honey and sugar mix to reach all the fruit.
Tip the mixture onto a tray lined with wax paper or silicon sheets. Bake in an oven preheated at 160°C/320°F for 20 minutes until golden brown, allowing crunchy lumps of granola to form on top.

For the marmalade:
1kg/2.2lb peeled oranges
350g/12.4oz unprocessed cane sugar
25c/1cup Maraschino liqueur

DIRECTIONS – MARMALADE

Remove the skins of the oranges and peel with a sharp knife. Add to the sugar and the Maraschino and heat in a large thick-bottomed pan over a medium heat.
Cook until the desired consistency is obtained; for this dessert the oranges are best cooked to a consistency which is not too thick and the mixture turns to a bright orange color.
In a wide glass or a deep dish, spread out the jelly and press it down gently. In the center add a generous handful of granola and then finally pipe on the cheese mousse, using a pastry bag to create the traditional castle-like shape.
The aim is to obtain a three-layered effect of different colors and consistencies. Garnish with a few slivers of orange peel or cinnamon sticks.stampa

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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