Parmigiano Reggiano mousse with honey and lavender
CourseDessert
TimeA few minutes
Ingredients
150g Parmigiano Reggiano
150ml Fresh whipping cream
150ml Milk
80g Ricotta cheese
30g Organic acacia honey
6 Lavender flowers
Salt to taste
Prepare this recipe with
24 months maturation
Preparation
Wash the lavender flowers thoroughly, dry, and allow to infuse in the honey for about 10 minutes. Meanwhile, grate the Parmigiano Reggiano and melt it in hot milk. Leave to cool. Whip the cream and add the cold milk in a trickle, the ricotta cheese and a pinch of salt whilst folding the mixture. Fill small single-serving glasses and garnish with the lavender honey.
A few minutes
AppetizerBaked Parmigiano Reggiano croquettes
A couple of hours
Pasta&RiceParmigiano Reggiano mousse with polenta
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Main courseCauliflower cheese pie
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
