- 1 x 200 g duetto dolce cheese
- 150 g Gorgonzola
- 250 g mascarpone
- Verjuice syrup, for drizzling
- Ginger biscuits, for serving
Remove the duetto dolce from its packaging and gently press into the base of a 15 cm mould (try not to change the shape of the cheese too much).
In a mixing bowl, combine the Gorgonzola and mascarpone until smooth. Spoon into the mould on top of the duetto dolce and chill for 1 to 2 hours.
When ready to serve, dip a butter knife into hot water and run the blade along the inner rim of the mould to loosen the cheese. Turn out onto a cheeseboard or platter and serve drizzled with thick verjuice syrup, with crunchy ginger biscuits on the side.
Cook’s notes: If the cheese is difficult to remove, briefly dip the mould into a bowl of hot water before turning out. Try the honey, date and Brazil nut Duetto.
Chopped dates will add an interesting dimension to this dish – in this case, serve with crisp salted crackers or biscuits.
Per serving: 2052.3 kJ, 8.3 g protein, 38.8 g fat, 29.5 g carbs
This is a great way to serve a cheese course with a twist.