The recipes


Dessert with Pears and Pecorino Romano Mousse in Vanilla Sauce


Ingredients: 30 portions

  • Cream 3
  • Sugar
  • Vanilla powder
  • Milk for Vanilla Sauce 1


Split the Williams pears in half and make a cavity in the centre. Place the pears in a saucepan and sprinkle them with powdered sugar and vanilla to lightly caramelise them. Fill the whipping siphon with the Pecorino Romano cream and 3 tablespoons of cooking cream; shake well and load the whipping siphon with 2 cartridges. Prepare the vanilla sauce and place it on the bottom of the plate. Lay the pears on the vanilla sauce and stuff the cavities with the pecorino mousse. Garnish the plate with caramelised sugar decorations.