- 30 min
Nonno Nanni Robiola with caramel sauce, apples and almonds
4 packs Nonno Nanni Robiola
1 Pink Lady or Fuji apple
100 g sugar
50 ml fresh pouring cream
20 g almonds
Nonno Nanni Lactose Free Robiola is a fresh, tasty cheese designed to meet the needs of those who are lactose intolerant.
Melt the sugar on a low heat in a non-stick pan. Once the sugar turns brown, add the cream – preferably at room temperature. Stir the cream into the caramelised sugar to make a uniformly mixed sauce. Transfer to a bowl and set aside for later.
Coarsely chop the almonds.
Put the contents of all the packs of Robiola on a serving plate, and shape into a brick.
Rinse the apple and cut into quarters, without peeling. Arrange the apple wedges around the Robiola.
Drizzle the caramel sauce over the Robiola, decorate with the almonds and serve.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola