Bauletti® with Castelmagno DOP cheese, Ocoa 72% dark chocolate sauce, pineapple, mango and ginger jam, Maldon salt, and watercress sprouts
x4
Ingredients for 4 people
For the Bauletti®:
12 Bauletti® filled with Castelmagno DOP cheese Divine Creations®
20 g of Mycryo cocoa butter
Maldon salt to taste
Watercress sprouts to taste
For the chocolate sauce:
50 g of Ocoa 72% Barry Callebaut chocolate
35 g of water
For the jam:
80 g of unripe pineapple pulp
80 g of unripe mango pulp
50 g of aromatic white wine
10 g of granulated sugar
Fresh ginger to taste
Pectin to taste
Procedure
In a bowl, whisk hot water into the melted chocolate while it is still warm. Bring the wine, sugar, and pectin to a boil. Remove from the heat, let cool slightly, and add the diced pineapple, mango, and ginger to taste. Cook the Bauletti® filled with Castelmagno DOP cheese Divine Creations® as directed, drain, and toss in a pan with the cocoa butter. Finally, serve the pasta hot, accompanied by the jam, chocolate sauce, and finish with flakes of Maldon salt and a few watercress sprouts.
