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

Author: Alessio Bottin

Ingredients for 8 portions
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FOR THE SORBET:

  • 340g Kaiser pears, peeled and blanched in water and white wine

  • 300g 30 Baumé sugar syrup

  • grated zest of a quarter lime

FOR THE FOUR-CHEESE MOUSSE:

  • 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

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.