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

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 8 portions

for the sorbet

  1. 340g kaiser pears, peeled and blanched in water and white wine
  2. 300g 30 baumé sugar syrup
  3. 1/4 grated zest of a quarter lime

for the four-cheese mousse

  1. 300g fresh cream, softly whipped
  2. 250g Four Cheeses Sauce
  3. 40g fresh cream for softening in a bain-marie
  4. 2 sheets of gelatine, softened in cold water
  5. q.s. salt and pepper
  6. 80g fresh cow’s milk ricotta, pushed through a very fine sieve
  7. 10g fresh sage leaves, blanched and finely chopped

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.

Products in this recipe