Max Red Bartlett pear and Parmesan with caramel sauce
300 g Opera Max Red Bartlett Pears
300 ml fresh cream
6 egg yolks
180 g powdered sugar
50 g Parmesan cheese
5 gelatine sheets
0.5 teaspoon of vanilla extract or powder
250 g sugar
250 ml fresh cream
0.5 L water
20 g butter
- Nutritional values
- Whip the cream and set aside, then whip the eggs and sugar over a Bain Marie.
- When the mixture has reached the desired consistency, add the dissolved gelatine. Prepare pears by peeling and cut into matchsticks (julienne), fold pears and Parmesan cheese into the egg mixture and refrigerate for at least two hours.
- Prepare the caramel sauce; proceed by melting the sugar to a light brown then adding the cream and butter.
- Serve the mousse onto a plate with drizzles of caramel sauce sprinkles of powdered sugar.