Ricotta and pear is a dessert originating from the Amalfi coast, in my version the external discs are of shortcrust pastry and inside there is a cream consisting of sheep’s milk ricotta, whipped cream and candied pears. To be enjoyed semi-frozen.

→ Further information and recipe on page 120 of my book “En matreise gjennom Napoli – Partenope incanta la Norvegia”