- 1 head of red Treviso radicchio
- 50g of mascarpone
- 40g of gorgonzola
- 2 tablespoons of acacia honey
Wash the radicchio and select the best leaves. Prepare a mousse with 50g of mascarpone, 40g of gorgonzola and two tablespoons of acacia honey, carefully mixing the ingredients together in a bowl. Arrange the mousse in the centre of the radicchio leaves.