Radicchio muffins with saffron mousse

Name: Radicchio muffins with saffron mousse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Plain flour; 200 g Whole white yogurt; 25 g Sunflower seed oil; 4 Whole eggs; 6 g Baking powder; 90 g Red radicchio; 25 g Grated Parmesan cheese; Salt, to taste; Pepper, to taste; 150 g Robiola cheese; 20 ml Fresh cream; 0.15 g Saffron powder

Savoury muffins made with radicchio and Parmesan, topped with a whipped saffron and robiola mousse. A refined appetiser or brunch dish.

Radicchio muffin with saffron mousse on a plate

Preparation Time:

30 min

Cooking:

20 min

People:

Difficulty:

Easy

Course:

Chef:

Cristian Broglia

Ingredients

Muffins

200 g Plain flour

200 g Whole white yogurt

25 g Sunflower seed oil

4 Whole eggs

6 g Baking powder

90 g Red radicchio

25 g Grated Parmesan cheese

Salt, to taste

Pepper, to taste

Saffron Mousse

150 g Robiola cheese

20 ml Fresh cream

0.15 g Saffron powder

Proceedings

Season chopped radicchio with sunflower oil, salt, and pepper.

Mix eggs with oil, yogurt and baking powder for 3 minutes, add red radicchio Parmesan cheese and mix, finally insert salt and flour and incorporate gently.

Pour the dough into the previously buttered and floured muffin tins and bake in multistep mode: first steam cooking 20% at 190° for 5 minutes, then traditional fan assisted mode at 180° for 16 minutes, remove from oven and take out the muffins and let them cool.

Whip the robiola cheese with cream, parmesan and saffron until you have fluffy mousse, pour it into a piping bag with a ribbed nozzle.

Lay the muffins on individual plates, decorate creating a tuft of robiola cheese.

Radicchio muffins with saffron mousse

Ingredients

Products used

Proceedings

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