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Prosciutto and Mascarpone Pinwheels 50 grams Proscuitto, sliced thinly but evenly 100 grams Mascarpone cheese 3 stalks of spring onions, finely chopped 1 red pepper, seeded and finely chopped Method Slightly beat the mascarpone so it can be evenly spread. Add chopped spring onions and cracked black pepper. Spread a single piece of plastic wrap on a work surface. Place the prosciutto onto the wrap, slightly overlapping. Spread the mascarpone mixture evenly on top of the slices. Roll the prosciutto up and wrap tightly in the plastic wrap. Refrigerate until firm. To serve, unwrap the roll and slice. Serves 6 Tiramasu 500g Mascarpone 1 Cup (250g) double cream (45% minimum fat) 1/4 Cup castor sugar 1/4 Cup Stregga liqueur or masala 350g Plain unfilled sponge, cubed 1 Cup strong black or espresso coffee, sweetened 2/3 Cup marsala 40g Dark chocolate, grated Chocolate curls, to garnish Method Whisk mascarpone, cream, sugar and liqueur until combined and slightly thickened. Place sponge cubes in a large bowl and add combined coffee and marsala. Mix very gently with a large spoon. Divide half the sponge mixture between 6 (220ml ­ capacity) serving glasses, top with half the mascarpone mixture and sprinkle with half the chocolate. Repeat with the remaining sponge, mascarpone mixture and chocolate. Refridgerate for a minimum of one hour before serving garnished with chocolate curls. Lime and Mascarpone Cheesecake 500gm Mamma Lucia Mascarpone 125gm caster sugar Juice of 6 limes 4 gelatine leaves 500ml double cream 225gm digestive biscuits 100gm melted butter Method Wisk the cheese, sugar and limejuice in a large mixing bowl. Soak the gelatine leaves in a bowl of water for 10 minutes. In a saucepan put a few tbsp on the cheese mixture and the gelatine sheets. (Remembering to squeeze as much of the liquid out as possible) Stir the mixture until the gelatine had fully dissolved. Add back to into the cheese mixture and stir well. Cool the mixture in the fridge for 30 minutes or until it starts to set. Whip the cream to form peaks then add to the mixture and mix well. Pour the mixture into Dariol moulds leaving an inch gap at the top. ( Dariol Moulds are small pudding moulds 3inch diameter) Place them in the fridge to set. Blend the biscuits in a food processor or pound in a plastic bag. In a bowl add the crumbled biscuit mixture and melted butter. Pack the biscuit mixture onto the bottom of the cheese moulds. (The mix should be packed tight and flush with the rim of he moulds) To loosen the mixture dip the moulds into boiling water for a few second. Turn the mould up side down onto a serving plate and gently giggle. The cheesecake should drop out of the mould and you are ready to serve. Liqueured Mascarpone and Fresh Fruit 250gm Mamma Lucia Mascarpone Cheese 1/4 cup of fruit liqueur 2 tbsp sugar Selection for summer fruits such as mango, peaches, strawberries etc. Method Stir the liqueur into the sugar until its dissolved. Blend both the Mascarpone and sweetened liqueure. Cut the fruit into nice size pieces to dip into the mascarpone mix. Put the mascarpone mix into a small serving bowl and onto a big serving plate. Arrange the fresh fruit around the bowl on the plate and serve. Chicken with pesto and Mascarpone 2 tbsp olive oil 1 finely chopped onion 100gm finely chopped hot/mild pancetta 1/2 cup Mamma Lucia Grated Parmesan 50gm fresh bread crumbs 3 tbsp chopped flat leaf parsley 1 egg 6 chicken breasts with skin 1/2 cup white wine 200gm Mamma Lucia Mascarpone 2 tbsp Chefs Delight Traditional Basil Pesto Method In a frypan on a medium heat put the onion and some of the oil and cook till it becomes soft, then add he pancetta and cook until it becomes crispy. In a food processor put the onion/pancetta mix, breadcrumbs, Parmesan, parsley, salt and pepper and egg and blend for a few more seconds. Gently loosen the skin for the chicken with your fingers, don’t tear the skin. With your fingers gently place the mix under the skin and press down again. Refrigerate for 30 mins or until the mix has firmed, Pre heat the oven to 180. In a frypan heat the remaining oil and fry the chicken skin side down until brown, then turn and cook for a further 2-3 minute. Transfer chicken to a baking tray and cook for a further 10mins (skin side up). Once cooked through remove and allow to rest for 5mins. Meanwhile, return the pan to the heat, add the wine and reduce half the liquid. On a low heat stir through the mascarpone and pesto. Place the chicken breast on a plate and drizzle over some of the sauce. Serve with potatoes and beans and the rest of the sauce on the side. Prawns and creamy mascarpone sauce 12 large cooked prawns peeled and de-vein 1 tbsp olive oil 2 cloves crushed garlic 350gm raclette cheese cut into small slices 250gm Mamma Lucia Mascarpone Cheese 2 tbsp chopped parsley salt and pepper Crusty bread Method Combined oil, garlic and prawns in a bowl and refrigerate for a few hours. In a bowl combine the mascarpone and parsley. Add a spoonful of the Mascarpone mix to the top of the prawn. Then put a slice of the racelette over the top. Grill the prawns till the cheese has melted and browned. Serve with the bread and sprinkle with salt and pepper. Mascarpone and Gorgonzola Tart 4 eggs 450gm Mamma Lucia Mascarpone Cheese 225gm Gorgonzola Cheese 150gm plain flour 80gm wholemeal flour 125gm unsalted butter, chilled, diced 60ml iced water Method When making the pastry place the flour in a food processor with the butter. Mix until it looks like breadcrumbs then add water and mix into a ball. Cover in glad wrap and refrigerate for 30 mins. Roll pastry on a lightly floured surface it will need to fit into a 28cm tin. Fit the pastry into the loose-bottomed tin and refrigerate for 30mins. Preheat the oven to 180’c and blind bake for 10mins. In the food processor blend the eggs and cheese until smooth and season. Pour the mixture into the shell and bake for 35mins or until golden. Serve with a light salad. Proscuitto Wrapped Scallops with Mascarpone and Pea Puree 2 tbsp extra virgin olive oil 1 clove garlic crushed 200ml chicken stock 200gm frozen green peas 10 large sea scallops, roe removed 100gm proscuitto slices 2 tbsp Mamma Lucia Mascarpone Cheese salt and pepper 80gm baby rocket leaves 1 tsp nutmeg Extra virgin olive oil to garnish Method In a saucepan heat the oil and garlic and cook until soft. Add the stock and bring to boil, add the peas and simmer for 20mins. Meanwhile clean scallops and wrap procsuitto around them and set aside. Drain the liquid off the peas, put them into a food processor, puree till smooth Put the puree back into the saucepan and heat on low. Stir through the nutmeg and Mascarpone and add salt and pepper. Heat remaining oil in frypan and cook the scallops for a few mins. Turn once in this time the procsuitto should be crisp. Spoon the puree onto individual plates and top with scallops. Place a small amount of the rocket on top, garnish with oil and Mascarpone.

Fresh Cheese Co. (Aust) Pty Ltd 95 - 97 Riggall Street Broadmeadows, Victoria, 3047 Phone:  +61 03 9301 9444 Fax:  +61 03 9309 1066