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Parmigiano Mousse with Pears Cooked in Red Wine

di Academia Barilla

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Parmigiano Mousse with Pears Cooked in Red Wine
2 hours


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

Preparation 2 hours preparation + 30 minutes cooking
1. In a saucepan, bring heavy cream to a boil

2. Soak gelatin sheets in cold water, squeeze well and dissolve completely in heavy cream

3. Whisk in grated Parmigiano

4. Refrigerate for at least 2 hours

5. Peel and dice pears and sauté in a small pan with sugar and honey

6. Splash with wine and allow to evaporate until rather thick and syrupy

7. When the Parmigiano Reggiano mousse is firm, spoon into a pastry bag with a smooth tip

8. On each plate make four parallel mousse cylinders

9. Place two spoonfuls of pears on the mousse and drizzle with pear sauce

10. Garnish with one chive strand and one Parmigiano crisp

11. Serve with warm bread crostini, if desired

12. Make Parmigiano crisps: Place one spoonful of grated Parmigiano on a sheet of parchment paper, forming a paper-thin (1/16-inch) circle

13. Melt in the microwave for about 20 seconds

14. Mold while still warm and set aside to cool