Smoked Mozzarella

Ricardo Soares

Ricardo Soares

19th January 2011

Smoked Mozzarella

PLEASE BE CAREFUL WHEN ADDING THE SMOKED MOZZARELLA TO THIS SAUCE, ADD A LITTLE AT A TIME DEPENDING UPON THE STRENGTH OF THE SMOKE. YOU CAN ALWAYS ADD MORE BUT NEVER TAKE IT OUT!!!!!

Ingredients

  • 2 Litres MILK
  • 1.5 Litres DOUBLE CREAM
  • 500g SMOKED MOZZARELLA - CUT INTO SMALL CUBES
  • SALT AND MILLED PEPPER TO TASTE

Method

WARM MILK AND CREAM TOGETHER IN A SAUCEPAN UNTIL A GENTLE SIMMER IS REACHED
ADD 50% OF THE MOZZARELLA DN USE A STICK BLENDER TO EMULSIFY, TASTE ADD AS MORE AS NECESSARY.
WHEN ALL IS TASTING GOOD AND EMULSIFIED, SEASON TO TASTE, PASS INTO A CLEAN CONTAINER AND BLAST CHILL DOWN TO 5C.
DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
REHEAT TO 72C AND USE A STICK BLENDER TO FROTH.

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