Bitter cocoa muffin with parmesan cream

A soft Muffin with bitter cocoa that dresses in a tasty Parmesan cream and adorned with the “NATIONAL” Roasted Turkey Breast of Caputo

for 10people
per Appetizer
300minutes of preparation
Ingredients

Ingredients

50 gr of Lard
80 gr of Sugar
30 gr di Bitter cocoa
7 gr of brewer's yeast
15 gr of Salt
250 ml of Water
1 honey sauce
Process

Process

Prepare the dough and let it rise in the heat for 4 hours.

Resume, create balls that we will put in the mold for muffins. Let rise again 30 minutes covered with a cloth.

After the time bake for 20 minutes about 180 degrees.

Prepare the Parmesan cream toasting a tablespoon of flour with a knob of butter, add 100 ml of warm milk, stirring, and finally out of the fire, 100 g of grated Parmesan.

Remove from the oven, allow to cool and pour the Parmesan cream. Complete with a few grains of pomegranate, rosemary and slices of turkey breast.

Caputo product used in recipe

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