Zuccotto with cheese and pears

00413 ZUCCOTTO with cheese and PEARS INGREDIENTS for 8 PERSONS 200 g of robiola, 150 g cheese, 100 g grated Parmesan cheese 50 g of grated pecorino cheese, 2 tbsp vodka, 150 g of mascarpone, 1 pinch of salt, 1 tablespoon paprika, 3 pears, 3 tablespoons lemon juice.

Preparation: 30 minutes Rest: 6 hours: 197 Calories with kitchen foil Lined a mold by Dome protrude from rim.

Pour into a bowl the robiola, ricotta, parmesan and pecorino.

Add the vodka, work the mixture for 10 minutes with a wooden spoon; fill the mold with the mixture, pressandolo well with the back of the spoon to eliminate the gaps.

Cover the surface with film coming out from the edge of the mould.

Keep the bowl in the refrigerator for 4 hours.

Put the mascarpone in a Bowl very cold and knock it for 5 minutes with a wooden spoon.

Join the salt and paprika, stir and place in a pastry bag with star nozzle.

Spread the film that covers the surface of the mold, turn the pan over the serving dish and pull.

Remove the film gently.

The surface of the Dome decorated with strips of mascarpone starting from the top.

Bring almost to a boil 1 litre of water and add lemon juice.

Peel pears and cut from the pulp so much balls using the scooper.

Dip the balls, the way that prepared, in salted hot water to avoid they become black.

Drain, Pat dry with paper towels and place on serving platter around the base of the dome.

Serve immediately.