Cheese puffs with Sweetened Basil Pomegranate Marscapone
January 2, 2016
Cheese Puffs:
Boil together:
1 stick butter and 1 cup water and then add 1 cup of flour all at once.
Stir and cook for 1 minute until it pulls from the side of the pan.
Transfer to mixing bowl and let cool for 5 minutes.
Beat in 4 whole eggs one at a time
add 2/3 cup shredded Di Stefano lemon Caciocavallo cheese and mix well.
Drop by heaping tablespoons onto greased baking pan and bake until golden brown and puffy.
Filling:
1 1/2 cups Di Stefano Marscapone cheese
1 cup whipped cream
1/2 cup pomegranate seeds crushed
1/2 cup sugar
2 T finely chopped fresh basil
Fold all ingredients together and fill cooled puffs.
Garnish with pomegranate, chiffonade of fresh basil and confectioners sugar.


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