Item Code: ITREC22

Clementine and Cheese

Additional Information

Cook Time 12 MINUTES

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


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.

Clementine and Cheese

Clementine and Cheese

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Product Description

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