Citrus sauce flavoured with Capriccio cheese


Soak the gelatine in cold water.
Bring the milk to the boil with 30 g sugar mixed with half of the zest. Lay the other half of the zest on some baking paper. Add the drained gelatine to the milk, allow it to melt and leave the mixture to cool. Blend the cheese together with the milk mixture. Pour the sauce into a bowl and add the cream, without being too careful.
Boil the orange juice with the remaining sugar until you get an oily sauce. Leave to cool and add to the cheese sauce. Add drops of lemon juice, to taste.If necessary, add some more milk to the sauce in order to get the right consistency.
Pour the sauce into a sauce boat. Add two pinches of sugar to the zest left to one side and use to cover the surface of the sauce.

AICI – Associazione Insegnanti di Cucina Italiana

Romana and Giada Bosco’s recipe