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Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
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Ingredients for 8 portions |
for the sorbet
- 340g kaiser pears, peeled and blanched in water and white wine
- 300g 30 baumé sugar syrup
- 1/4 grated zest of a quarter lime
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for the four-cheese mousse
- 300g fresh cream, softly whipped
- 250g Four Cheeses Sauce
- 40g fresh cream for softening in a bain-marie
- 2 sheets of gelatine, softened in cold water
- q.s. salt and pepper
- 80g fresh cow’s milk ricotta, pushed through a very fine sieve
- 10g fresh sage leaves, blanched and finely chopped
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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
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Stir the sheets of gelatine into the four-cheese cream diluted in the bain-marie.
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Immediately add the ricotta, followed by the sage, salt, pepper and softly whipped cream, making sure it does not curdle.
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Rest in the fridge for a couple of hours.
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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
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Use two spoons to make quenelles of the four-cheese mousse.
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Garnish with a fresh sage leaf.
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Use the asparagus as a bed for a ball of sorbet, in turn garnished with a slice of dried pear.
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Products in this recipe
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Four Cheeses Sauce |
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