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Glasses of goat's cheese mousse and Trentodoc accompanied byTrentingrana and Trentodoc biscuits

Glasses of goat's cheese mousse and Trentodoc accompanied byTrentingrana and Trentodoc biscuits

  • Bicchierini di Mousse di Caprino e Trentodoc  

    250 gr ricotta di capra (circa 40gr per persona di ricotta),
    150 gr formaggio di capra,
    1 pera,
    Trentodoc

    Biscottini al Trentingrana e Trentodoc  

    40 gr burro freddo,
    40 gr grana grattato,
    40 gr farina nocciole,
    80 gr farina bianca,
    Trentodoc qb, sale qb.

In the food processor, blend the cold butter, the flour, the Grana cheese, the salt and hazelnut flour. Then transfer to a bowl and add enough very cold Trentodoc to bind the mixture and obtain a soft ball. Leave the mixture in the fridge and then crumble it onto a pan lined with baking paper and cook in the oven at 180°C for about 25 minutes.
Cut up the pear and cook it for 5 minutes with 2 spoonfuls of Trentodoc; mix the ricotta with half a glass of Trentodoc, cut the goat’s milk cheese into cubes and fill the glasses in the following sequence: 
First the pear bits then the goat’s milk cheese mousse and then the goat’s milk cheese cubes. Top off with a few Trentingrana and Trentodoc biscuits.


Recipe presented on the occasion of the Festival del Vino Trentino (Trentino Wine Festival) by chef Franca Merz of the Locanda 2 Camini.

Recipes

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