Ricotta, pears, chocolate and pomegranate vinegar

Ingredients for 4 persons
120g of cocoa shortbread
80ml Mengazzoli organic pomegranate vinegar
30g of toasted hazelnut kernels
160g of cow's milk ricotta
80g icing sugar
2 pears

Preparation
Let's start preparing the base of the dessert, by crumbling the cocoa shortbreads together with the hazelnut grains.
Place the mixture obtained on the bottom of 4 glasses and add to each one a teaspoon of Organic Pomegranate Vinegar.
et the blender and blend the ricotta with 40g of icing sugar to make it frothy.
Then put the mixture in a sac a poche and let it rest in the fridge for about ten minutes.
Meanwhile, pour 60 ml of Organic Pomegranate Vinegar and 40 g of icing sugar into a saucepan. Heat the preparation without boiling and then let it cool.
While waiting, cut the pears into cubes and use them later as a dessert garnish.
Complete the composition of the dessert by placing the ricotta mousse in the small glasses over the biscuit and grain base; add the pear cubes and sprinkle everything with the Organic Pomegranate Vinegar with icing sugar.

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