Italco Food Products, Inc.


Clementine and Cheese
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Clementine and Cheese

Recipe Description

Italco carries several of these ingredients. Please see "Related Items" to the right for ingredients used in this recipe. 



Cook Time 12 MINUTES
Ingredients

Cheese Mousse:


200 g (7.05 oz) cream cheese
50 g (1.76 oz) Parmesan cheese
30 g (1.05 oz) Gorgonzola dolce
100 g (3.52 oz) sugar
50 g (7.05 oz) sour cream
3.5 g (0.12 oz) Pastry 1 Silver Gelatin Sheet
40 g (1.41 oz) milk
200 g (7.05 oz) heavy whipped cream

 

Mandarin Pate de Fruit:

 

200 g (7.05 oz) Ravifruit Mandarin Purée
130 g (4.58 oz) sugar
2 g (.007 oz) Cuisine-Tech Gellan HA
20 g (.07 oz) Cuisine-Tech Vitpris Pectin Mix
30 g (1.05 oz) Pastry 1 Glucose Syrup
0.3 g (.01 oz) Cuisine-Tech Citric Acid

 

Paper- thin Shortbread:


375 g (13.22 oz) Beurremont 83% Butter
175 g (6.17 oz) 10X sugar
400 g (14.11 oz) AP flour
4 g (0.14 oz) salt

Directions

Cheese Mousse: Combine all the cheeses, melt gelatin into milk, fold in the cheeses, cream with sugar into a kitchen aid with paddle attachment, fold in the whipped cream.

Mandarin Pate de Fruit: Bring all the ingredients to boil, allow to set.

Paper- thin Shortbread: Combine all ingredients then bake at 160˚C / 320˚F for about 12 minutes.

Caramelized Walnuts: Soak the walnuts for 20 hours in a simple syrup, then strain and bake a 160˚C / 320˚F for about 10 minutes.

Ravifruit clementine compotė to finish the plate.