Glasses of goat’s cheese mousse and Trentodoc:
250 g goat’s milk cheese (approx. 40 g per person of ricotta),
150 g goat’s milk cheese,
Trentingrana and Trentodoc biscuits:
40 g cold butter,
40 g grated Trentingrana cheese,
40 g hazelnut flour,
80 g white flour,
Trentodoc to taste
salt to taste.
In the food processor, blend the cold butter, the flour, the Grana cheese, the salt and hazelnut flour. Then transfer to a bowl and add enough very cold Trentodoc to bind the mixture and obtain a soft ball. Leave the mixture in the fridge and then crumble it onto a pan lined with baking paper and cook in the oven at 180°C for about 25 minutes.
Cut up the pear and cook it for 5 minutes with 2 spoonfuls of Trentodoc; mix the ricotta with half a glass of Trentodoc, cut the goat’s milk cheese into cubes and fill the glasses in the following sequence:
First the pear bits then the goat’s milk cheese mousse and then the goat’s milk cheese cubes. Top off with a few Trentingrana and Trentodoc biscuits.