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Ingredients for 4 people
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- 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
Le Ricette
Parmigiano Mousse with Pears Cooked in Red Wine
di Academia Barilla
PREPARATION TIME
150 min
150 min
DIFFICULTY
Medium
Medium
TYPE
Sweets and Fruit
Sweets and Fruit
Tags
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
Preparation 120 minutes preparation + 30 minutes cooking
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.
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.
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.
Melt in the microwave for about 20 seconds. Mold while still warm and set aside to cool.
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