Fruit Recipes

Coscia Pear and Ricotta Cake

40minutes
6serves
difficulty

Preparation

For the base
1

Place the chopped chocolate in a small saucepan and melt it in a bain-marie.

2

Add the puffed rice and stir.

3

Pour the mixture into a 20cm hinged ring lined with baking paper (bottom and sides) and compact it evenly with the back of a spoon on the bottom and sides (to a height of 4cm).

4

Place the ring in the refrigerator.

5

Meanwhile, prepare the mousse.

For the filling
1

Put the chopped 3moretti pears, 3moretti lemon juice and 10g sugar into a frying pan. Cook for about 10/15 minutes until the pears have softened.

2

Turn off the heat and add the gelatine, previously soaked in cold water and well squeezed, and stir.

3

Whip the cream with the remaining sugar (80g) and add it to the ricotta.

4

Add the pears and stir until smooth.

5

Pour the mousse into the puffed rice and chocolate shell.

6

Melt the dark chocolate in a bain-marie and use a pastry brush to brush the edge.

7

Place in the refrigerator for a couple of hours.

8

Decorate with slices of fresh pears and mint leaves and serve.

Ingredients

For the base
60 g puffed rice80 g milk chocolate80 g dark chocolate
For the filling
300 g Clean 3moretti Coscia Pears460 g sheep's milk ricotta200 ml fresh cream90 g sugar4 g gelatine (2 sheets of insinglass)to taste juice of 1 3moretti lemon
How to make it
30 g dark chocolate2 3moretti Coscia Pears
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