' The farmer not to know how good the cheese with pears ': the old sayings always contain a kernel of truth. For this yesterday I made a cream cheese and PEAR mousse, with a marsala sauce, dark brown sugar and cinnamon. Is’ a very simple dessert, greedy and without cooking, except the rapid of pears with marsala, You can also enrich with a pan of Spain or crumbled shortcrust pastry.
Ingredients for 4 people:
- 300 grams (net of Peel and core material) Williams pear or Decane very ripe
- 2 whole pears
- 200 grams of soft cheese
- 100 milliliters of liquid cream to mount
- 4 tablespoons sugar cash
- 2 tablespoons rum
- 2 tablespoons brown sugar
- a coffee cup full of marsala
- 30 grams of butter
- a pinch of cinnamon
Mix carefully the 300 grams of pears with sugar cash and then move the mixture through a sieve, to free it from any ' lumpiness’ typical of the fruit. Put everything in a blender and add the rum and cream cheese, mix everything until the mixture is creamy and light.
Apart from, whip the cream and add to the mixture, stirring piano and incorporating it with a spoon movement from top to bottom.
Put the resulting cream into cups (If they are transparent is best, but only for a matter of aesthetics…) and store in the fridge for at least 2 hours.
For the sauce, thoroughly clean the two pears and cut them into cubes: put them in a non-stick pan with butter, the marsala, the brown sugar and cinnamon and cook for 8-10 minutes, until the pears are soft and Caramelized well not. Garnish with PEAR sauce warm mousses and garnish with a cinnamon bark.
THE PAIRING: as with all desserts, even with this mousse is advisable a sweet wine of medium alcohol content and aromatic, as a Malvasia delle Lipari.