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

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

  • Ingredients for 5 people:
    Monte Ozolo Revò cheese g 150
    Ricotta g 100
    Trentingrana, grated g 50 
    Fresh cream g 125
    Salt and pepper g 5
    Rennet apples g 250
    Groppello wine g 100
    Sugar g 60
    Butter g 40
    Assortment of flowers, to taste

Preparation

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.

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