Dessert "Ricotta and pear"

Description

A classic Italian dessert "Ricotta e pera" was presented by the pastry chef of the restaurant "Dzheymis Italian" MATEO Lai in Saint-Petersburg! This is a very delicate and airy dessert with a pear filling will not leave You indifferent to her! Help yourself!

Ingredients

Pear

2 piece
Raisins

0.5 cup
Sugar

75 g
Butter

25 g
Cognac

50 ml
Vanilla

1 piece
Gelatin

4 g
Ricotta

400 g
Egg white

2 piece
Sugar

120 g
Water

80 ml
Cream

150 ml
Powdered sugar

30 g
Gelatin

9 g
Yolk egg

70 g
Sugar

65 g
Egg white

70 g
Flour almond

25 g
Flour

25 g
Corn starch

25 g
Butter

40 g

Cooking

First of all, prepare the pear filling or layer. Gelatin pour a small amount of room temperature water and leave to swell.

In a dry and clean pan pour the sugar and caramelize it (not interfere!!!). When all the sugar is melted, put to it butter. Can jiggle the pan from side to side quickly it is melting.

Now it's time for pears. Carefully pour the chopped dice the pear in the pan and then the raisins with the cognac! Pear will provide a lot of juice - it's wonderful! If you have a vanilla pod, then send it to the pear with the seeds! If not, then add vanilla essence.

Simmer the pears until soft about 5 minutes. You can have a little stir with a wooden spatula. Swollen gelatin to dissolve in any convenient way (on a steam bath or in the microwave) and combine with pears in a cold bowl.

Distribute pear stuffing along with the juice into silicone moulds and put into the fridge to harden (in the freezer, if making a dessert in one sitting)!

Now prepare the biscuit. Gather the required ingredients... turn on the Oven 170 degrees! Whisk the egg yolks with 50 g sugar until white state. Add the melted and cooled butter. Continue whisking until smooth.

Separately, beat the whites, adding remaining sugar until smooth, shiny and steady rush! Enter the proteins in the yolk mass and gently stir with a silicone spatula, being careful to keep the airiness of protein!

The dry ingredients and gently combine - in stages - should be mixed to our air mass. Very convenient to do it with a slotted spoon. On the laid parchment baking sheet spread the weight evenly and put it into the preheated oven for 15 minutes or until baking. Be guided by your oven!

The finished cake let cool completely and cut circles the size of the forms in which we will assemble the dessert. On each form (a cake) we need 2 sponge cake - the top and bottom!

Prepare Muscovy cream. Gather the necessary ingredients. Gelatin pour a small amount of water for swelling.

Prepare the Italian meringue: in a saucepan combine water and sugar. Boil the syrup and bring to a temperature of 118 degrees! If no thermometer, then check the ski-ball of caramel with your fingers. In parallel, whisk whites to soft peak and enter the desired temperature syrup in a thin stream while continuing to whisk the egg whites with a mixer at high speed. Whisk the meringue for another 4-5 minutes and put into the fridge to cool down.

Whisk the cream until soft peak

Ricotta is well triturated with powdered sugar and enter the dissolved gelatin in the microwave!

Mixed chilled whipped cream and Italian meringue. Get very air Muscovy cream. I prefer to work with a cooking bag with a smooth nozzle.

The form in which we will assemble the dessert, vistream border tape and put a biscuit on the bottom of the form.

Spread a small amount massovogo cream and gently laid him on the cured filling of caramelized pears.

Completely cover the stuffing with the cream cover with a circle of sponge cake, lightly pressing it into the cream. Put into the fridge for the night!

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