Pear, chocolate and ricotta mousse
Recipe by the chef @ Federico Costa
Ingredients for 4 people
1kg Ricotta di Bufala Tenuta Agrilat
Chocolate cake according to your own recipe
100 gr brown sugar
600 gr icing sugar
Prepare the chocolate cake according to your favorite recipe. Cut the pears into 4 wedges each, sprinkle them with brown sugar and heart in a vacuum oven for 3 hours at 70 degrees. Remove from the oven and allow to cool. Before serving: blend the ricotta with the icing sugar until emulsified. Keep aside. Blend the remains of the pear to form a sauce to use as the base of the dish. Place a piece of chocolate cake, two slices of pear at room temperature and the emulsified ricotta on the plate. Then serve.