CREATIVE

FIORE SARDO MOUSSE AND RASPBERRY COULIS

MEDIUM | 30 minutes

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

1

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.

2

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

The mousse

1

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

2

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

3

Soak the isinglass in a bowl of water.

4

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

5

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

The raspberry coulis

1

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

2

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

1

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

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