parmesan mousse w red wine pears

Lucullian Delights is one of my favourite blogs because it's author, Ilva, combines gorgeous photography with simple recipes using quality ingredients.

And Ilva is based in Italy. Sigh.

This latest Recipe Road Test is a perfect example of Ilva’s cooking, even though she found the recipe in a magazine.

The mousse in this recipe is salty and delicious, while the sweet pears add texture and colour. I highly recommend this dish as an elegant entrée (starter). I served it as part of my Thanksgiving feast.

Spuma di Parmigiano con Pere al Vino Rosso
(Parmesan Mousse w Red Wine Pears)
Sourced from Ilva at Lucullian Delights. Serves 4.
Ingredients:
100gr freshly grated parmesan cheese
1¾ dl fresh cream (175ml)
200gr sweet and tasty pears, diced finely
2 tablespoons sugar
2 tablespoons honey
1½ dl red wine (150ml)
Method:
1. Bring the cream to boil.
2. Add the parmesan cheese, stir really well so that it all dissolves.
3. Pass through a sieve or muslin into a bowl.
4. Put it into the fridge for 30 minutes or until it has set.
Put pear, sugar and honey into frying pan and cook gently for a minute.
5. Add the red wine and cook until it has become quite thick and syrupy.
6. Use a spoon to make quenelles of the parmesan mousse, put them on small plates and then spoon some of the pears and sauce around them. Serve.
Anna’s variation: I added a little pinch of white pepper to the parmesan mousse.
Anna’s note: You can make both components in advance, but it’s important to take the mousse out of the fridge at least 30 minutes before serving so that it softens a little and is easy to serve. The pears would be better closer to room temperature too, rather than over-chilled.

Tags: morsels and musings food blog food and drink australia recipes entrée starter cheese mousseparmesan pear recipe road test red wine recipes cheese recipes mousse recipes parmesan recipes pear recipes italian recipes italian food italian cuisine