CREATIVE

FIORE SARDO MOUSSE AND RASPBERRY COULIS

Name: FIORE SARDO MOUSSE AND RASPBERRY COULIS
Cook time: 30 min
Yield: 10 people
Ingredients: Mixed dried fruit 30 g; Flour 270 g; Butter 50 g; Brown sugar 40 g; Vanilla bean ½; Fiore Sardo PDO 120 g; Egg yolks 80 g; Limoncello 50 g; Sugar 120 g; Icing sugar 100 g; Cream 0,5 l; Isinglass 4 sheets; Melted butter 40 g; Raspberries 40 g; Sugar 10 g

MEDIUM | 30 minutes

The protagonist of this recipe: Fiore Sardo PDO

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Ingredients

10 people

For the crumble

Mixed dried fruit 30 g
Flour 270 g
Butter 50 g
Brown sugar 40 g
Vanilla bean ½

For the mousse

Fiore Sardo PDO 120 g
Egg yolks 80 g
Limoncello 50 g
Sugar 120 g
Icing sugar 100 g
Cream 0,5 l
Isinglass 4 sheets
Melted butter 40 g

For the coulis

Raspberries 40 g
Sugar 10 g

Method

The crumble

On a baking tray, arrange the following ingredients: flour, butter, brown sugar, dried fruit, half a vanilla bean and a pinch of salt, mix them and form a sort of sand.

Bake in the oven at 160° for 15/20 minutes.

The mousse

In a large bowl, beat the egg yolks, add sugar, Fiore Sardo cheese, melted butter and limoncello.

Separately, whip the cream, while whipping add icing sugar little by little and at the end the lemon zest.

Soak the isinglass in a bowl of water.

Finally, combine the 2 mixtures by adding the isinglass previously immersed in water and squeezed.

Fill a pastry bag with uniform and frothy mixture and let rest in the fridge.

The raspberry coulis

Put the raspberries in a saucepan and let them dry out over low heat for a few minutes, until they have lost their water.

Then add the sugar and mix with a whisk until you get a uniform sauce, let it cook for a few minutes always over low heat.

Compose the dessert

Arrange the cheese mousse with the pastry bag on the bottom of a glass or in a small bowl, then with a teaspoon make a layer of coulis and one of crumble, repeat the procedure, two layers are enough.

RECIPE BY: Luisa Bayre and her staff