n.4 Demetra whole Williams pears in syrup
750ml red wine
80g Wiberg mulled wine flavouring preparation
200g ricotta cheese
40g scales of chocolate
80g Demetra chocolate topping
30g Wiberg powdered sugar for dessert
In a small saucepan slightly reduce the red wine with the pears syrup, add the mulled wine flavouring preparation and let it cool. In a vacuum bag put the pears, add the wine, close the bag and leave the pears in infusion for at least 2 hours. Sift the ricotta, add the powderd sugar, the chocolate scales and place in a pastry bag. Serve the pears on a ricotta cream and decorate with chocolate topping.