Caramelized Plums with Montello Mousse and Radicchio Arugula Salad

Ingredients

• 350 g Montello cheese block (30% fat in total)
• 300 ml milk (3.5% fat)
• 1 tbsp agar-agar
• Salt
• 200 g heavy cream
• 60 g walnut kernels
• 600 g plums (12 pieces)
• 1 orange
• 60 g whole cane sugar
• 15 g arugula (1 handful)
• 150 g radicchio (1 small head)
• black pepper (ground)

Instructions

1. 1.

   Grate the Montello cheese. Whisk milk with agar-agar and bring to a boil for 2 minutes. Remove from heat, stir in half of the grated cheese, season with salt, and set aside to cool. Beat the heavy cream until stiff peaks form. When the Montello mixture begins to gel, fold in the whipped cream and refrigerate the mousse for about 3 hours.

2. 2.

   Line a baking sheet with parchment paper. Sprinkle the remaining grated Montello on top and bake in a preheated oven at 200 °C (180 °C fan; gas mark 3) for about 5 minutes until golden yellow. Remove, cool, and break into pieces.

3. 3.

   Toast the walnuts in a dry pan over medium heat for about 3 minutes, then remove and let cool.

4. 4.

   Wash the plums, halve them, and pit them. Squeeze the orange to extract juice. In a pan, caramelize the sugar over low heat. Add the orange juice and 80 ml water, simmer for 2–3 minutes, then set aside. Place the plums in the caramel sauce and let them steep for 4–5 minutes.

5. 5.

   Clean and wash the radicchio and arugula, trim small pieces, and dry by spinning.

6. 6.

   Scoop a portion of mousse onto each plate, top with caramelized plums and walnuts, spread the salad over it, garnish with Montello cubes, and finish with freshly ground black pepper.