Cheese mousse and walnut honey recipe

13 September 2010 Published in Umbria Recipes

Mousse di formaggio con pan nociato al miele, cheesecake


For the Mousse: 150 gr grated pecorino cheese, 25 gr celery, fresh cilantro, 1/2 clove garlic, White wine vinegar, 2 Tbsp extra virgin olive oil

For the pan nociato al miele: 100 gr flour 15 gr beer yeast, 50 ml lukewarm water, 75 gr flour, 75 gr walnut pieces, 25 gr barley flour, 20 gr honey, pinch salt, water

making it

The Mousse:

In a food processor or hand-held mixer (originally a mortar and pestle was used), blend all of the ingredients, except the vinegar, until of a smooth consistency. Mix in vinegar to taste. This quick and simple recipe can be used as a spread over rustic toasted bread or to season pasta dishes.

The pan nociato al miele:

Dissolve yeast in lukewarm water and let stand in a warm, humid spot until doubled in volume. Meanwhile, combine the remaining ingredients. Once yeast mixture has doubled in size, add it to the nut-flour mixture and knead till smooth. Shape the bread into a loaf and place into greased loaf pan; let rise till doubled. Bake in a preheated oven at 200° C for 35-40 minutes. Let stand before slicing and serving with the Mousse di formaggio.

Follow these links for the other courses: Piccione in salmì, Dolce alla ricotta.

This recipe forms part of a Saint Valentine's Day' meal kindly provided by the The Cordon Bleu School of Culinary Arts in Perugia


Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz