Fontina PDO from alpine pastures bavarois, pear cream, hazelnuts, truffle of Alba

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.