Title: Cheese Flan with Pears
Categories: Dairy Nut Fruit Italian
Yield: 6 Servings
| 100 | g | Mascarpone |
| 150 | g | Ricotta |
| 150 | g | Gorgonzola |
| 200 | g | Walnut kernels |
| 500 | g | Pears (ripe soft fleshed) |
| 1 | | Head Celery (heart) |
| 6 | | Vine leaves (or lettuce) |
| | | Grappa or brandy |
Tip cheeses into a large bowl, mix them, mashing with a fork. Work in the
chopped walnut kernels, the flesh of the pears, cut into dice, the celery
heart, diced finely. Moisten with the grappa (or brandy) and mix very
thoroughly with a wooden spatula. Turn this cream into 6 ramequins which
have been previously lined with aluminium foil. Leave several hours. Just
before serving, turn out onto vine or lettuce leaves, and strip off the
foil. Decorate.
Recipe Galbani promotional leaflet.
Translated and MMed IMH c/o Georges' Home BBS 2:323/4.4