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Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet

Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet

Name: Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Yield: 8 portions
Ingredients: 340g kaiser pears, peeled and blanched in water and white wine; 300g 30 baumé sugar syrup; 1/4 grated zest of a quarter lime; 300g fresh cream, softly whipped; 250g Four Cheeses Sauce; 40g fresh cream for softening in a bain-marie; 2 sheets of gelatine, softened in cold water; q.s. salt and pepper; 80g fresh cow’s milk ricotta, pushed through a very fine sieve; 10g fresh sage leaves, blanched and finely chopped

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 8 portions

for the sorbet

340g kaiser pears, peeled and blanched in water and white wine
300g 30 baumé sugar syrup
1/4 grated zest of a quarter lime

for the four-cheese mousse

300g fresh cream, softly whipped
250g Four Cheeses Sauce
40g fresh cream for softening in a bain-marie
2 sheets of gelatine, softened in cold water
q.s. salt and pepper
80g fresh cow’s milk ricotta, pushed through a very fine sieve
10g fresh sage leaves, blanched and finely chopped

Method

for the sorbet

With Pacojet: pour it all into the beaker, cool to minus 25°C and pacotize. Traditional method in sorbet maker: purée with a stick blender and then push through a chinois.

for the four-cheese mousse

Stir the sheets of gelatine into the four-cheese cream diluted in the bain-marie.
Immediately add the ricotta, followed by the sage, salt, pepper and softly whipped cream, making sure it does not curdle.
Rest in the fridge for a couple of hours.
Wash and trim 16 green asparagus spears, cut into julienne, sprinkle with a little salt and drizzle over a very mild extra virgin oil.

to serve

Use two spoons to make quenelles of the four-cheese mousse.
Garnish with a fresh sage leaf.
Use the asparagus as a bed for a ball of sorbet, in turn garnished with a slice of dried pear.

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Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 8 portions

for the sorbet

for the four-cheese mousse

Method

for the sorbet

for the four-cheese mousse

to serve

Products in this recipe

Four Cheeses Sauce