ingredients
makes 36
1 1/2 cups Parmesan, finely grated
pinch of paprika
1 1/2 cups ricotta cheese
2 teaspoons lemon juice
1 1/2 tablespoons milk
2 teaspoons fresh chopped chives, plus extra, cut into short lengths, to garnish
3 slices prosciutto
2 fresh figs, cut into small pieces
method
1. Preheat the oven to hot 220°C (425°F). Line two baking trays with baking paper. Using a 2 1/2 inch cutter as a guide, draw circles on the paper. Invert the paper onto the trays. Place the cutter back over each round and sprinkle with 3 teaspoons of Parmesan combined with the paprika, spreading evenly to the edges.
2. Bake only 3 - 4 at a time for 3 minutes, or until melted and golden. Remove each round from the tray, using a spatula, and wrap around the end of a cream horn mould to form a cone shape. Cool. If they begin to harden too quickly, return to the oven for 10 seconds to soften again.
3. Beat the ricotta cheese, lemon juice and milk in a bowl until smooth. Stir in the chopped chives and salt and cracked black pepper, to taste.
4. Broil the prosciutto until crisp. Allow to cool, then break into pieces about 3/4 inch long. Carefully spoon 2 teaspoons of the cheese mixture into each Parmesan tuile. Decorate the end of each tuile with a piece of fig, prosciutto and chives.
