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Ricotta cheese and pear dumpling in shells of flaky pastry with hazel nut grains

Ingredients for 4-8 diners
- 300 gr ricotta cheese
- 100 gr sugar
- 300 gr pears
- 100 gr peeled almonds
- 1 butter chump
- Vanilla
- 100 ml whipped cream
- 100 gr chocolate
- hazel-nuts grains
- 300 gr flaky pastry for cookies


Soften the ricotta cheese with a spatula, add sugar and almonds after having runned them through the blender, leaving everything to rest in refrigerator for a few hours. Peel the pears, cut them into cubes and brown them in butter over a medium flame. After letting them cool, add them to the ricotta together with whipped cream and then put the mix to one side.
Using a rolling pin, spread out the flaky crust and cut out disks, placing them on round molds turned upside down and cooking them in the oven to form shells. Place each shell on a serving plate, using a couple of tablespoons, form the ricotta dumpling and place it on the shell, pouring on the melted chocolate and sprinkling the toasted hazel-nut grains.



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Renaissance Naples Hotel Mediterraneo
Via Ponte di Tappia 25 - IT 80133 Napoli
t. +39 081 7970001
P.IVA 04691951216
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