Cream of Pecorino Toscano PDO: a full-flavour evergreen recipe



For the cream of Pecorino Toscano PDO:

  • 200 g aged Pecorino Toscano PDO
  • 200 g cream
  • 150 g mascarpone
  • 100 g granulated sugar

For the chestnut cream:

  • 250 ml water
  • 200 g chestnut flour
  • 250 g cream
  • 100 g granulated sugar

For the pomegranate jelly:

  • 300 g pomegranate juice
  • 3 g agar agar (100 percent plant-based gelling agent used for puddings, creams and desserts)


To prepare the cream of Pecorino Toscano PDO, grate the cheese and add it to the cream in a saucepan, then place over heat, stirring constantly until the cheese is melted. Meanwhile, whip the mascarpone with the sugar and add the cold Pecorino Toscano PDO sauce before mixing well.

For the chestnut cream, put the water and chestnut flour in a saucepan, then wait 15 minutes and add the sugar. Mix well, place on heat, stir and bring to the boil before removing from the heat. Immediately after, whip the cream and add the cold chestnut cream.

Finally, for the pomegranate jelly, add the juice to the agar agar and place on heat for 4-5 minutes. Make small jellies using an ice cube tray, then put the two creams into two piping bags. You can use a container or single portions. Take the piping bag with the cream of Pecorino Toscano PDO and make a layer of cream, then put in the freezer for one hour. Take out and make a layer of chestnut cream with the other piping bag and put the pomegranate jelly in the centre. Bon appetit!

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