The Demetra Food Academy Recommends...

Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Summer salad
Summer salad
Artichoke, onion and potato stuffed with gypsy-style vegetables
Artichoke, onion and potato stuffed with gypsy-style vegetables
Cod salad on a bed of Antipasto Valtellina and citrus fruits
Cod salad on a bed of Antipasto Valtellina and citrus fruits
Cerca all'interno del mondo DEMETRA FOOD, prodotti ricette news e molto altro ancora...

The Demetra Food Academy Recommends...

Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Summer salad
Summer salad
Artichoke, onion and potato stuffed with gypsy-style vegetables
Artichoke, onion and potato stuffed with gypsy-style vegetables
Cod salad on a bed of Antipasto Valtellina and citrus fruits
Cod salad on a bed of Antipasto Valtellina and citrus fruits

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

Author: APCI - Associazione Professionale Cuochi Italiani

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

Products in this recipe
Four Cheeses Sauce

Four Cheeses Sauce