Bonbon Caprino e Nocciole

Goat’s Cheese Bonbon with Hazelnut

Preparation info
  • Serves:


    • Difficulty


Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This dish is a perfect canapé for dinner parties, as a small bonbon made with soft, creamy goat’s cheese covered in crunchy hazelnut with subtle sweet notes of beetroot from the powder.


  • 200 g soft goat’s cheese
  • 50 g roasted hazelnut, chopped
  • 10


Roughly chop the goat’s cheese and put into a food processor.

Once blended, it should be soft and creamy.

With your hands, create small balls, no bigger than 40g.

Coat the balls with chopped hazelnut by rolling each ball into the roasted hazelnut.

Dust the bonbons with beetroot powder, covering them all over.

Set in the fridge for 20 minutes.