IPSSAR IST ALB Piobbico
Minicheesecake with truffle cream
Appetizer
How to make it:
First of all make the toasted bread in little slices with your hand and mix them with butter. Put hoven paper in a pan and then with cookie cutter give the righ round form to your mini cheese cakes, if necessary help yourself with a spoon. Then put it in the fridge for 20 minutes
Meanwhile let’s make the cream. Put the ricotta cheese and the truffle cream mixed together in a bowl. When the doug will be ready put it in the fridge for a while and then put in a sac a poche. At the same time put the pear vacuum packed with the grappa spirit, so it will cook and you can use it as decoration.
Add the cream to the cheese cake, leave them in the fridge for 1 hour.
Then take them out of hoven, put them on a serving plate and decorate it with the pear, some mixte salade leaves, little tomato and olive oil.
Our cheese cake is ready! Taste it!
Ingredients:
• Toasted bread for 4 people
• Butter to amalgamate the doug
• Ricotta cheese 150g
• T&C Black truffle cream 30g
• Salt and pepper as required
• 1 middle size Angelica pear
• Grappa spirit as required
Product
