This recipe is very all-around and is very suitable as an appetizer or appetizers ideal to start a meal in the highest quality tagged Sulpizio!
Servings: 3 Baskets
Difficulty: Easy
Time: 45 minutes
Let's start by mixing the Parmesan cheese in a bowl together with our Sulpizio walnut and truffle cream
Once a homogeneous mixture is obtained, we form homogeneous circular shapes (As in the photo)
We bake everything at a temperature between 170 ° / 180 C ° for about 10/15 minutes (I recommend seeing when the basket is caramelized and colored as in the photo) and then let it cool on a mold (in this case a cup was used and we give it a shape of one's own basket
While waiting for the baskets to cool, let's prepare the mousse that will serve as a condiment for our baskets.
In a container we put our beetroot with ricotta and whisk everything until a very creamy mixture is obtained.
Finally we go to fill or stuff our baskets with the beetroot muosse just made with a saccapoche forming real tufts.
