Mousse di formaggio "Monte Ozolo Revò" con mele renette e groppello
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Strada della Mela

"Monte Ozolo Revò" cheese mousse with rennet apples and Groppello wine



Ingredienti  per 5 persone

  • Formaggio Monte Ozolo Revò gr 150
  • Ricotta gr 100
  • Trentingrana grattugiato gr 50 
  • Panna fresca gr 125
  • Sale e pepe gr 5
  • Mele Renetta gr 250
  • Groppello gr 100
  • Zucchero gr 60
  • Burro gr 40
  • Misticanza di fiori q.b.

Cut the cheese into small cubes, place it in the cutter together with the ricotta and the Trentingrana put through a sieve.
In a bowl, mix in with the previously whipped cream, adjust the salt and with the help of two spoons make quenelles; place them in the fridge.
In a skillet, caramelise the sugar with the butter, add the cubed apples, add the Groppello di Revò and cook for a few instants.
Assemble the plate with the apples at the centre, flanked by the assortment of flowers and the cheese mousse quenelles.
Serve with Trentingrana cheese wafers.
Recipe by Associazione Cuochi del Trentino.