Cream of Piemontino with dried fruit musli

Difficulty

average

Ingredients

CREAM INGREDIENTS 
250-300 g of grated Piemontino Valgrana 
½ l of milk

CHOICE OF DEHYDRATED FRUITS AT PLEASURE
Citrus fruit
Dates
Dry figs
Kiwi
Nuts
Hazelnuts
Peaches
Pistachios
Dark chocolate flakes

Procedure

Heat the milk at a temperature of 80°-85°, remove from the fire and add the grated Piemontino. Mix vigorously until obtaining a creamy mixture. Pour in a soup plate, make a musli mixture and taste the harmonious contrast between sweet and salty.

Chef Paolo Lautero