Ricotta and pear mousse
Instructions
Whip the cream with a little icing sugar and incorporate the sieved ricotta.
Peel the pears, remove the core and bake it in a syrup in equal parts water and sugar; cut it into cubes and serve in a bowl, along with the ricotta mousse.
Ingredients and dosing for 4 persons
- 100 g of ricotta
- 100 G = = Cream
- 50 g of icing sugar
- 1 pera
- For the syrup:
- 200 g of sugar