The recipes


Raspberry preserve with Cream of Formaggio di Fossa di Sogliano cheese and Aceto Balsamico di Modena PGI pearls


Ingredients: 35 portions


Fill the whipping siphon with cream of "Formaggio di Fossa di Sogliano PDO" cheese and a small amount of cooking cream. Load the whipping siphon with a cartridge, shake well and store in the refrigerator for a few minutes. Prepare a raspberry preserve by mixing a raspberry jam with Tuttolamponi. Separately, reduce the Tuttolamponi's juice on the heat with a little sugar added.
Pour the preserve into the small cups, accompany with the "Formaggio di Fossa di Sogliano PDO" cheese froth and top with the raspberry sauce reduction. Garnish with balsamic vinegar pearls.