340g Kaiser pears, peeled and blanched in water and white wine
300g 30 Baumé sugar syrup
grated zest of a quarter lime
300g fresh cream, softly whipped
250g Demetra four-cheese cream
40g fresh cream for softening in a bain-marie
2 sheets of gelatine, softened in cold water
Salt and pepper
80g fresh cow’s milk ricotta, pushed through a very fine sieve
10g fresh sage leaves, blanched and finely chopped
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.
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.
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.