Truffle, Porcini, Radicchio
Preparation
In a bowl mix Mascarpone, Mushroom Cream and Mushroom with Truffle Cream and parsley. Fill each tart shell with 1/8 of the filling, top with 1/2 oz of Radicchio. Add tea spoon of Smoked Gouda and bake 385˚ for 8-10 minutes.
Serve hot with Crispy Prociutto and Parmiggiano Chip.
Setting
As desired.
Ingredients:
La Rose Noire Les Milles Feuilles Tartshell 8 shells
Menu Mushroom with truffle 2 oz
Menu Radicchio 4 oz
Menu Mushroom Cream 3 oz
Gelmini Mascarpone 3 oz
Celebrity Smoked Gouda Cheese 1.5 oz
Egg 4
Del Destino Sweety Drops to garnish
Fontana Prosciutto 6 slices, garnish
Salt to taste
Pepper to taste
Parsley 1/2 tspn
Parmiggiano Crispy Chips to garnish
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