- 120g of mascarpone cheese
- 150g of liquid cream
- 50g white powdered sugar
- 180g fresh goat cheese
- dried tomato in oil
- mini tartlets
- 55g Spherika pearls of Modena balsamic vinegar
- Prepare the goat cheese mousse: in a blender, add the mascarpone cheese, cream and sugar and beat for 2 minutes until a mousse texture is obtained. Transfer to a bowl and add the fresh goat cheese. Mix gently until a homogeneous texture is obtained.
- Fill the tartlets with the goat cheese mousse. Add the diced dried tomato and finish with a tablespoon of Spherika pearls of Modena balsamic vinegar.