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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