Recipe by Chef Rafaele della Rocca
Ingredients for 4 people
Almond Dacquoise
50 g almond powder
50 g hazelnut powder
100 g icing sugar
12 g of almond paste
13 g egg whites
25 g caster sugar
For the Ricotta and Pear Mousse
150 g buffalo ricotta
80 g of pears
80 g Italian meringue
20 g pear distillate
For the White Chocolate and Almond Icing
100 g white chocolate
70 g cocoa butter
30 g chopped almond
Mix and sift the almond and hazelnut powder with the icing sugar. Beat the egg whites together with the powdered ones by adding the granulated sugar. Add the whipped cream to the powders; then add the almond paste mixed with a part of the beaten egg whites. Mix well. Bake at 180 degrees for 6 minutes and 3 at 170 degrees.
Sift the ricotta. Add the pears, the distillate, the cream and the meringue made previously with the car of a pastry cutter to form a ricotta and pear cylinder. Chop and dip in white chocolate and almonds.
We lay the ricotta and pear in a vertical position, add the cubed pears, the chips and some sprouts to give the dish freshness.