One-Shot di Formaggio

Un bicchierino pensato per quelli come me che adorano il mascarpone.. non solo nei dolci! One-Shot di Formaggio è nato per proporre un antipasto di classe per il pranzo di Natale, è un piccolo assaggio di formaggi, con il dolce finale della gelatina di pera! Come trasformare una cheesecake dolce in una ricetta salata! Gli ospiti rimarranno stupiti per la raffinatezza e la ricercatezza del gusto.

pere e formaggio il connubio perfetto

Ingredienti per 8 bicchierini:

Crumble:

  • 100g di farina 00
  • 50g di burro freddo
  • 60g di grana padano o parmigiano
  • qualche rametto di rosmarino

Gelatina di pere:

  • 2 pere mature
  • 2g di gelatina (colla di pesce)
  • 1 cucchiaino di limone

Crema al formaggio:

  • 200g di mascarpone
  • 75g di gorgonzola
  • 1 goccio di latte (se necessario)

Procedimento:

Cominciare dal crumble, tagliare a dadini il burro freddo e impastarlo, in una ciotola, con la farina e il formaggio. Compattare l’impasto e farlo riposare in frigorifero per 15 minuti. Preriscaldare il forno a 200° gradi, in modalità ventilato, predisporre su una leccarda la carta da forno. Sbriciolare il composto creando delle piccole pepite, successivamente disporle sulla leccarda insieme ai rametti di rosmarino e infornare per una decina di minuti, facendo attenzione alla cottura. Tirare fuori dal forno appena il colore delle briciole diventa marroncino chiaro. Lasciare che si raffreddi prima di utilizzarlo.

La gelatina di pere è la seconda preparazione del one-shot di formaggio, lavare, pelare e tagliare a tocchetti la pera, farla cuocere a fuoco basso in una pentola antiaderente per 10 minuti girando di tanto in tanto. Nel frattempo mettere in ammollo, in una ciotola piena d’acqua fredda , il foglio di gelatina. Togliere dal fuoco la pera e mixarla con un frullatore ad immersione, versarla nuovamente nella pentola e finire di cuocere per altri 5 minuti. A questo punto versare la pera cotta in un contenitore e aggiungere la gelatina scolata dall’acqua. Mischiare bene fino a quando la gelatina non sarà totalmente sciolta. Mettere il composto in una sac à poche e lasciare raffreddare a temperatura ambiente.

Terza e ultima preparazione del bicchierino on-shot di formaggio.. la crema! Con le fruste elettriche mescolare il mascarpone e il gorgonzola, nel caso in cui il composto dovesse risultare duro aggiungere un goccino di latte. Versare la crema di formaggio in una sa à poche.

crumble sfornato e crema di mascarpone e gorgonzola dolce

Composizione:

Io ho utilizzato dei bicchierini del diametro di 4cm e alti 6cm. Alla base mettiamo un dito di crumble, il secondo strato sarà formato da due dita della crema di formaggio e infine la gelatina. Decorare con dei rametti di rosmarino.

Fare riposare il bicchiero di one-shot di formaggio per 12 ore in frigorifero e lasciarlo a temperatura ambiente per 1 ora prima di servirlo!

BUONA CUCINADICASA !

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