Parmesan mousse with balsamic vinegar and roasted cherry tomatoes

Reviews (3) Questions (0)

3 Reviews

Dawne M. April 5, 2016
Hi Francesca, doesn't look like your ingredients or method copied over. Could you try again? Thanks!
 
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francesca R. April 5, 2016
oops, yes!
 
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francesca R. April 5, 2016
Dawne, here is the recipe. I cannot edit my entry, because submissions were closed today.<br /><br />Ingredients, serves 6<br /><br />- 100 g mascarpone<br />- 140 g grated parmesan<br />- 2 cucchiai di ricotta fresca<br />- a few drops of cognac<br />- extra virgin olive oil<br />- salt and pepper<br />- 400 g cherry tomatoes<br />- aged balsamic vinegar<br /><br />Wash the cherry tomatoes and rub them with oil, pepper and salt. Bake them in the oven at 180 degrees Celsius for 40 min.<br /><br />Mix well and whisk together mascarpone, parmesan, ricotta, cognac, salt, pepper.<br /><br />Line a form with plastic wrap, pour the cheese mousse in it. Keep refrigerated for 2 hrs.<br /><br />Remove from the mold, and season the mousse with extra virgin oil and aged balsamic vinegar.<br /><br />Decorate with the baked cherry tomatoes.<br /><br />It can be served also in small cups or ramequins as an aperitivo.