Le Ricette

Parmigiano Mousse with Pears Cooked in Red Wine

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
150 min
forma
DIFFICULTY
Medium
forma
TYPE
Sweets and Fruit


Ingredients for 4 people


1 1/2 cups heavy cream
2 1/2 cups Parmigiano Reggiano cheese grated
17 1/2 ounces Williams pears
6 table spoons dry red wine
1 tablespoon sugar
1 tablespoon honey
1/2 ounce gelatin sheets



Ingredients


cooking cream
Parmigiano Reggiano Cheese
pear

Preparation 120 minutes preparation + 30 minutes cooking

1
In a saucepan, bring heavy cream to a boil. Soak gelatin sheets in cold water, squeeze well and dissolve completely in heavy cream. Whisk in grated Parmigiano. Refrigerate for at least 2 hours. Peel and dice pears and sauté in a small pan with sugar and honey.

2
Splash with wine and allow to evaporate until rather thick and syrupy. When the Parmigiano Reggiano mousse is firm, spoon into a pastry bag with a smooth tip. On each plate make four parallel mousse cylinders. Place two spoonfuls of pears on the mousse and drizzle with pear sauce.

3
Garnish with one chive strand and one Parmigiano crisp. Serve with warm bread crostini, if desired. Make Parmigiano crisps: Place one spoonful of grated Parmigiano on a sheet of parchment paper, forming a paper-thin (1/16-inch) circle.

4
Melt in the microwave for about 20 seconds. Mold while still warm and set aside to cool.


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