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It-Tnejn Li Huma 28.04.11

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Parmesan and ricotta cones


 Makes about 36



  • 150g parmesan grated
  • Pinch of paprika
  • 150g ricotta cheese
  • 2 teaspoons lemon juice
  • 1 ½ tablespoons milk
  • 2 teaspoons fresh chives, chopped and some extra to garnish
  • 3 slices prosciutto




  • - Preheat the oven to hot 220C/Gas7
  • - Line two baking trays with baking paper and using a 7cm cutter as a guide,
  • - draw circles on the paper; invert the paper onto the trays then place the cutter
  • - back over each round and sprinkle with 3 teaspoons of parmesan combined
  • - with the paprika
  • - Bake only 3-4 at a time for 3 minutes or until melted and golden; remove
  • - each round from the tray, using a spatula and wrap around the end of a cream horn
  • - mould to form a cone shape; cool; if they begin to harden too quickly return to the
  • - oven for 10 seconds to soften again
  • - Beat the ricotta cheese, lemon juice and milk in a bowl until smooth;
  • - stir in the chopped chives and salt and cracked black pepper to taste
  • - Grill the prosciutto until crisp; allow to cool then break into pieces
  • - about 2 cm long
  • - Carefully spoon 2 teaspoons of the cheese mixture into each parmesan
  • - cone and decorate the end with a piece of prosciutto and chives