SPUMA DI PARMIGIANO CON PERE AL VINO ROSSO or PARMESAN MOUSSE WITH PEARS IN RED WINE SAUCE


Today I am posting a recipe that I have found in a food magazine that a neighbour gave me when I was ill the other week. I buy several food magazines every month but this particular one I do not buy anymore as they seem to have changed the whole concept and use bad photos and boring recipes, I rarely find any interesting recipes anymore but some years ago I liked it a lot. One reason to why I buy this type of magazines is that I love to see appetizing photos, and recipes of course, that inspire me to cook, with or without recipes. Anyway, I now have this month’s issue of A Tavola and I did actually find some recipes that stirred my interest and this was one of them. But I have made some small changes, for one I have made the portions smaller of the Parmesan mousse as it has a rather strong taste and I would also like to point out that if you like mild tastes and if you are not interested in taste contrasts you should try something else. BUT it is easy to make, the ingredients are of the kind that one usually keeps at home and it is nice tasting if you like strong tastes. Apart from that I think I will try it with some other type of cheese and maybe another type of sauce. If I do and it turns out well I will let you know….




SPUMA DI PARMIGIANO CON PERE AL VINO ROSSO or PARMESAN MOUSSE WITH PEARS IN RED WINE SAUCE
4 small servings

100 g/ 3,5 oz freshly grated parmesan cheese
175 ml/ 0,74 cup fresh cream
200 g/ 7 oz sweet and tasty pears
2 tblsp sugar
2 tblsp honey
150 ml/0,63 cup red wine

– Bring the cream to boil and add the parmesan cheese. Stir really well so that it all dissolves before you let pass through a sieve or a chinoise into a bowl. Put it into the fridge for 30 minutes or until it has set.
– Cut the pear into very small dice and put into a frying pan together with the sugar and the honey. Cook gently for a minute and then you add the red wine. Let it all cook until it has become quite thick and syrupy.
– Use a spoon to make oval shaped ‘lumps’ of the parmesan mousse, put them on small plates and then spoon some of the pears and sauce around them.
– Serve.

L