Cheese mousse with pears
Instructions
Frost the rim of 4 Tulip glasses, rubbing each with half a lemon and passing it in chopped kernels of nuts.
Worked together with robiola cheese, mascarpone and a few spoonfuls of cream so as to obtain a creamy mixture.
Salt and pepatelo.
2 pears, peeled and cut into cubes which distribute in 4 glasses.
Collect the creamy mixture into a pocket to fill with spizzata nozzle and split it between the glasses, making it come out in big clumps.
Complete each with chopped nuts, walnuts a dash of honey and a slice of PEAR, peeled, not from the left.
Ingredients and dosing for 4 persons
- 180 g of creamy robiola cheese
- 180 g of mascarpone
- 3 pears
- Walnut kernels
- Fresh cream
- 1 lemon
- 1 dash of honey
- Salt
- White pepper