Pear, chocolate and ricotta mousse

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
3 Pears
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.

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