Home » Fontina PDO from alpine pastures bavarois, pear cream, hazelnuts, truffle of Alba
INGREDIENTS serves 4
Milk 50 gr
Yolk 20 gr
Sugar 40 gr
Jelly 4 gr
Fontina Pdo 100 gr
Cream 100 gr
Hazelnuts 50 gr
Martini pears 200 gr
Corn starch to taste
Truffle to taste
PROCEDURE:
For the bavarois
Cut the Fontina into cubes of about 1 cm and soak it in the cream in a polycarbonate container so that the cream completely covers the cheese.
Wrap the container with foil and pierce the foil slightly; microwave for about two minutes (times vary depending on oven power), then stir the mixture and bake again in the same way: if necessary, repeat the procedure until obtaining creamy, homogeneous mixture.
In a small saucepan, mix milk, egg yolk and sugar to 80°C. Add the jelly and stir into the fondue. Add the finely chopped hazelnuts and mix.
Pour the resulting mixture into small single-portion moulds and place in the fridge for a few hours to cool.
For the Martin Sec pear sauce
Using an extractor, extract the juice from the Martin Sec pears. Put it in a small saucepan; thicken it with corn starch until you get a homogeneous mixture.
Final preparation
Place the bavarois in the centre of a bowl, pour the hot Martin Sec pear juice around it (to enhance the scent of the truffle) and using a mandoline slicer, add the White Truffle of Alba.
Regione Borgnalle, 10/L
11100 AOSTA Italia
Tel. 0165 44091
Fax 0165 262159
info@fontina-dop.it
PI 00035050079