On A Date With Pear - Parmesan With Pear and Wine

Whenever the feel of my PhD going stray starts to creep within me, instantaneous revitalizing element is to treat myself extravagant or do completely out of my thinking. That's when during working hours shamelessly I end up searching recipes. My desktop either show pale boring LaTex screen with my head tug into it or food picture with palm on my face! The moment any good link is found will quickly pass it over Vinoo thro' skype she does the same. One day we were going thro' our chat history to play word mingle, we could hardly find any written messages there, it was basically all food link. Likewise she sent me this link from academiabarilla, when I was in search of pear recipes. We decided to try it out on the following weekend.

Went in search of wine pink incarnation, wanted to bring in a special effect for the evening. Wala, found it but it was half dead. Switched to giga red rose, romantic enough with few twinkling candles! Next day I made the mousse, Vinoo made spinach ricotta tortellini for dinner. It was perfect evening with wine, creamy tortellini and wine cooked pear. It was fun to cook fruit, wine gave fantastic color and honey induced great flavour. We both were in love the way it looked, texture and fragrance. But mousse had a very delicate taste, as you know Parmesan is salty cheese. The gelatin amount they gave was way too much. That spoiled the whole texture. Overall was an interesting try. I would give thumbs up for cooked pear and average for mousse. For those who would love to try we came up with better solution for mousse, vanilla ricotta mousse or just plain vanilla ice cream would be heaven with warm cooked pear. That was my date with pear, try urs but skip the mousse ha ha :) Note, chef who is teaching the recipe is cute :p

Submitting this for Monthly Mingle happening on Deeba's passionate about baking and Meeta of what's lunch honey? 

For recipe check here

But reduce the amount of gelatin. Easy or better solution for mousse is  vanilla ricotta mousse or just plain vanilla ice cream.