Radicchio muffins with saffron mousse

Name: Radicchio muffins with saffron mousse
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 200 gr. 00 Flour; 200 gr. Full fat plain yoghurt; 25 gr. Sunflower oil; 4 Eggs; 6 gr. Baking powder; 90 gr. Finely chopped red radicchio; 25 gr. Grated Parmesan Cheese; Salt to taste; Black pepper to taste; 150 gr. Robiola cheese; 20 ml. Fresh whipping cream; 0.15 gr. Saffron powder

A delicious combination of delicate radicchio, rich Parmesan and creamy yoghurt, complemented by a smooth Robiola cheese and saffron cream.

5 min

20 min

Easy

Ingredients

200 gr. 00 Flour

200 gr. Full fat plain yoghurt

25 gr. Sunflower oil

4 Eggs

6 gr. Baking powder

90 gr. Finely chopped red radicchio

25 gr. Grated Parmesan Cheese

Salt to taste

Black pepper to taste

150 gr. Robiola cheese

20 ml. Fresh whipping cream

0.15 gr. Saffron powder

Season the 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.