Starter
A flavour explosion
AICI – Associazione Insegnanti di Cucina Italiana
Recipe by Claudia Radicchio
Ingredients
(for 10 small glasses measuring 5cm in diameter) FOR THE GORGONZOLA MOUSSE :
100 g Gorgonzola Dolce 1 dl whipping cream
50 g butter
3 g gelatine sheets
FOR THE BISCUIT :
100 g barley ‘friselle’ (Italian circular dried bread slices)
50 g butter
FOR THE CARAMELISED PISTACHIOS :
100 g pistachios, roughly chopped 50 g Acacia honey
1 dl cream
Procedure
Soak the gelatine in cold water.
Heat the cream, butter and Gorgonzola together, up to a temperature of 85°C. Remove the gelatine, squeeze well to remove any excess water and insert into the hot mixture. Mix well and leave to cool in the fridge.
Finally chop the friselle and soak them in melted butter. Leave to cool. Prepare a caramel with the honey, add the pistachios and dilute the mixture with the cream. Take the Gorgonzola mousse and whisk using a hand mixer. Insert the mousse into a piping bag.
Fill the glasses, alternating between a layer of friselle and a layer of caramelised pistachios and top with the gorgonzola mousse.
All Arrigoni products
Gorgonzola PDO Dolce
Our PDO Gorgonzola Dolce seduces with its soft, creamy texture, delicate aroma, and sweet flavor with herbal and lightly spicy notes.
