Parmesan and ricotta cones

Yields36 Servings
 150 g parmesan grated
 150 g ricotta cheese
 2 tsp lemon juice
 1.50 tbsp milk
 2 tsp fresh chives, chopped
 3 slices procuitto
 1 pinch paprika
1

- 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

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