Coscia Pear and Ricotta Cake
For the base
Place the chopped chocolate in a small saucepan and melt it in a bain-marie.
Add the puffed rice and stir.
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).
Place the ring in the refrigerator.
Meanwhile, prepare the mousse.
For the filling
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.
Turn off the heat and add the gelatine, previously soaked in cold water and well squeezed, and stir.
Whip the cream with the remaining sugar (80g) and add it to the ricotta.
Add the pears and stir until smooth.
Pour the mousse into the puffed rice and chocolate shell.
Melt the dark chocolate in a bain-marie and use a pastry brush to brush the edge.
Place in the refrigerator for a couple of hours.
Decorate with slices of fresh pears and mint leaves and serve.