The Fine Cheese Co.
Sweet Biscuits
Introducing our first sweet biscuit range.
Each recipe is made with real fresh cheese sourced from multi-generational European dairies, and made in our Derbyshire bakery.
The Recipes Behind The Biscuits
Fresh Ricotta & Lemon Mousse
Creamy ricotta brings a gentle, milky sweetness with just a touch of caramel.
Set within a lemon shortbread biscuit, it is enhanced by the bright zing of lemon juice and lemon oil,
while a hint of vanilla rounds everything out with warmth and balance.
Recipe
For 8–10 people
250g fresh ricotta
125g caster sugar
Juice of 2 lemons
Zest of 2 lemons
6g gelatine leaves
450g whipping cream
2. Whisk ricotta and sugar until smooth.
3. Add lemon zest.
4. Whisk cream to soft peaks.
5. Warm lemon juice and dissolve gelatine into it.
6. Combine with ricotta mixture.
7. Fold in whipped cream.
8. Chill until set.
250g fresh ricotta
125g caster sugar
Juice of 2 lemons
Zest of 2 lemons
6g gelatine leaves
450g whipping cream
Method
1. Soak the gelatine leaves in cold water.2. Whisk ricotta and sugar until smooth.
3. Add lemon zest.
4. Whisk cream to soft peaks.
5. Warm lemon juice and dissolve gelatine into it.
6. Combine with ricotta mixture.
7. Fold in whipped cream.
8. Chill until set.
Fresh Brillat Savarin & Apricot Cheesecake
Luxurious richness lifted by a gentle tang. Ideal for cheesecake,
often featured in Basque style. Its velvety texture pairs beautifully
with the deep flavour of apricots.
Recipe
For 6–8 peopleBiscuit base: 300g digestive biscuits
125g butter
Apricot jam: 200g apricot purée
150g caster sugar
Cheesecake mix: 510g Brillat Savarin cheese
135g eggs
115g caster sugar
25g cornflour
425g double cream
Zest of 1 lemon
Seeds of 1 vanilla pod
Method
1. Boil apricot purée and sugar to jam consistency.2. Blend biscuits and mix with melted butter.
3. Line a 25cm cake tin.
4. Whisk cheese, eggs and sugar.
5. Add vanilla, lemon zest and cornflour.
6. Gradually whisk in cream.
7. Spread jam over base, top with cheesecake mix.
8. Bake at 145°C in bain-marie for 65 mins.
9. Chill overnight.
Fresh Mascarpone Tiramisu
A smooth texture and rich buttery undertones enhanced by mascarpone,
balanced with bold coffee smokiness and subtle fruity chocolate notes.
Recipe
For 8–10 people
500g mascarpone
550g whipping cream
60g icing sugar
40ml Amaretto
1 pack champagne biscuits
Syrup: 3 espresso shots
170g sugar
200g water
Cocoa powder for dusting
2. Boil water and sugar, add espresso.
3. Pour syrup over biscuits.
4. Whisk mascarpone, sugar, Amaretto and cream to soft peaks.
5. Spread over biscuits.
6. Dust with cocoa and chill 2+ hours.
500g mascarpone
550g whipping cream
60g icing sugar
40ml Amaretto
1 pack champagne biscuits
Syrup: 3 espresso shots
170g sugar
200g water
Cocoa powder for dusting
Method
1. Line dish with biscuits.2. Boil water and sugar, add espresso.
3. Pour syrup over biscuits.
4. Whisk mascarpone, sugar, Amaretto and cream to soft peaks.
5. Spread over biscuits.
6. Dust with cocoa and chill 2+ hours.