Small glass of pears with a hint of coffee and Gorgonzola mousse
Ingredients
(for 12 people)
2 Kaiser or Abate pears 300 g Gorgonzola Dolce 100 ml espresso coffee (2 cups) 1 tsp ground coffee 1/2 vanilla pod black pepper, to taste 50 g sugar 750 ml water cream, to taste (if necessary)
Method:
Prepare a fragrant syrup by mixing together 750 ml water, the sugar, the vanilla pod (opened) and the espresso coffee. Bring the syrup to the boil. Peel the pears and cut them in half, remove the core and cut into small cubes. Cook the pears in the coffee syrup for 4-5 minutes (they should remain quite firm). Drain them, leave them to cool and then carefully dry them. Soften the gorgonzola with a spoon until it becomes creamy. If necessary, add a little cream in order to obtain a mousse with the right consistency. Fill a piping bag with the mixture. Pipe the cheese mousse into the small glasses, lightly dust with coffee powder, add the pears and repeat, until all the ingredients have been used up.
Finish with a dusting of coffee powder and a pinch of pepper. Serve cool.
AICI – Associazione Insegnanti di Cucina Italiana
Eleonora Caprio’s recipe
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.