The squared pear
A four-layer dessert that enhances the flavour of the pear. Starting from the bottom: cinnamon sablé; light pear cream; Santo Domingo milk chocolate; Hyblean cow’s milk ricotta cream; white chocolate sprinkled with saffron to simulate the skin of the fruit.
Dots of salted caramel, vanilla pear spheres and a pear sorbet complete the dessert.
Ciccio Sultano
A practical mind
