Soffiato Di Ricotta
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Instructions
Peel the pears, cut into quarters, remove core and thinly slice 1 cm thick. Put marinated with brandy, lemon juice and 20 grams of sugar for 20 minutes. Fitted with a whisk the egg yolks with sugar until they become white, add the grated lemon rind, vanilla sugar and sieved cottage cheese, mix well, attach the egg whites until stiff and UNITEN half the mass of curd Escolano m always with the whip. Add the remaining egg whites stirring gently with a rubber spatula and add the sliced pears. Grease and dust with sugar to form a blown 18 cm. in diameter. Pour the mixture and cook for 45 minutes in the oven to 180 degrees.
