Spring is not on its way yet. We are longing for fresh fruit. Although I am not very keen on using tinned fruit, I think pears work well. Here is a delicate sweet which enhances a fruity and light single malt profile. Walkers ginger shortbreads give a vibrant kick to ricotta.
Pears in Ricotta
Pears in whisky flavoured quince jelly with ricotta mousse and crumbly ginger shortbread
1 small tin of pears in syrup
Half a vanilla pod
1 tbsp lemon juice
3 gelatin leaves
4 tbsp quince jelly
A pinch of ground pepper
50g crème fraîche
2 tbsp muscovado sugar
3 tbsp single malt
3 Walkers ginger shortbreads (crumbled)
1 – Soak the gelatin leaves in cold water. Drain the pears but don’t throw the syrup. Cut the pears in dice. Boil the pear syrup with the vanilla pod and the lemon juice. Drain two gelatin leaves and melt them in the syrup. Divide the pears into six glass bowls. Cover with the syrup and place 30 min in the fridge to allow to set.
2 – Warm the quince jelly in the microwave. Add 1 tbsp of single malt and the last gelatin leaf. Season with pepper. Keep aside.
3 – Mix muscovado sugar and the rest of the single malt. Place one minute in the microwave. Whisk the ricotta and cream for a few minutes and mix with the sugar and whisky.
4 – Pour 1tbsp quince jelly on the pears then the ricotta mousse. Keep in the fridge until serving. Then sprinkle the crumbled shortbread on the top.
The perfect match
Choose a fresh and fruity malt. A light Speyside such as Glenlivet 12 year-old or Glenfiddich 12 year-old or a fragrant Highland malt like Balblair 1997. Further North, Scapa 16 year-old marries its delicacy to the pudding one. A fruity Irish whiskey, Tyrconnell for instance, will bring out the pear flavours. A guaranteed success.