- Put the GOLDSTEIG Mascarpone,, GOLDSTEIG Ricotta, and pear puree in a pan and heat gently.
- Soak the gelatine in cold water, add to the warm mixture and stir.
- Fold in the rest of the ingredients.
- Refrigerate the cream for about 4 hours.
For 4 people:
- 1 pot of GOLDSTEIG Mascarpone,
- 1 pot of GOLDSTEIG Ricotta,
- 300 ml pear puree
- 4 sheets of gelatine
- 80 g sugar or honey
- 30 ml reduced orange juice
- 3 g vanilla powder
- 1 pinch of gingerbread spices