for 2 people

Base

80 g	bread sticks (e.g. Fine Food Grissini Rubatà)
40 g	butter, melted, left to cool

Mixture

80 g	blue cheese (e.g. Gorgonzola)
1 tsp	liquid honey
2 tbsp	crème fraîche
10 sprig	thyme, finely chopped
½ tsp	salt
a little	pepper
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
1 tbsp	water, hot
1 ½ dl	full cream, whipped until almost stiff

To decorate

150 g	raspberries
2 tbsp	Fine Food Condimento al Lampone

How it's done

Base

Blitz the bread sticks in a food processor or crush finely in a plastic bag using a rolling pin, mix with the butter. On plates, fill the crushed bread sticks into two round cutters, each approx. 7 cm in diameter, press down firmly, chill.

Mixture

In a bowl, mix the gorgonzola with all the other ingredients up to and including the thyme, mix, season. Drain the gelatine well, dissolve in hot water, combine with 2 tbsp of the gorgonzola mixture, immediately stir into the remaining mixture. Using a rubber spatula, carefully fold in the whipped cream. Pour the mixture over the grissini bases, cover and leave to set in the fridge for approx. 30 mins.

To decorate

Mix the raspberries and condimento. Carefully remove the cookie cutters, top the tartlets with the raspberries.

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