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1 each Bosc pear
4 slices of bacon
1 cup of red wine vinegar
1/2 cup of prt wine
salt and Pepper
1 tea spoon of Dijon mustard
3 ounces of Italian gorgonzola cheese
2 ounces of manufactured cream
1 glass of olive oil
3 each unsalted crackers
couple grape for garnish
couple half toasted walnut for garnish
Fresh chives

Italian Bacon wrapped pear with Italian gorgonzola cheese mousse tower cracker and port wine vinaigrette


Poached the pear in a boiling salted water and a splash of port wine until soft, let it cool down, peeled the skin remove the core center and cut in four regular wedges, then wrapped with the bacon, set aside. For the mousse blended the Italian "gorgonzola' cheese until smooth and then place in the bowl and incorporate the already whipped manufactured cream, place the mousse in a pastry bag with a star tip on it, then piped on the unsalted crackers and create the tower layers. Grilled the bacon wrapped pear wedges. In the blender poor the vinegar with the Dijon mustard and the port wine adding seas salt and pepper emulsion it with the glass of olive by adding slowly into the continues blending liquid until is start thickening. Serve the warm bacon wrapped pear next to the Italian "gorgonzola" cheese tower and drizzled around the port wine vinaigrette, garnishing the dish with toasted walnut,grapes and fresh chives

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