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Blue del moncenisio foam and pear sorbet with hazelnuts and fried quinoa

with Pristine Hulalà Duetto

By Riccardo Bassetti

Starred chef of the "La Tavola" restaurant in Laveno Mombello (Varese)


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Blu del Moncenisio foam
  • Blu del Moncenisio g 100
  • Pristine Hulalà Duetto ml 100
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Pear sorbet
  • P.G.I. Hazelnuts from Piedmont g 5
  • Williams Pears g 100
  • Pristine Hulalà Duetto ml 30
  • Water ml 50
  • Stabiliser g 2
  • Glucose g 15
  • Granulated sugar g 20
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  • Quinoa g 50
  • Peanut oil q.b.
  • Edible flowers q.b.
  • Field herbs q.b.


  1. Blu del Moncenisio foam
    Heat the two ingredients in a pan on a fry top. Mix and strain. Cool and pour into a 0.5 litre syphon with a gas cartridge.
  2. Pear sorbet
    Toast the hazelnuts for 4-5 minutes at 180°C in the oven. Roughly chop. Peel the pears, core and dice. Add to a pot with Pristine Hulalà Duetto and water. Add the stabiliser and glucose and drizzle in the sugar. Bring to the boil. Cream in an ice cream maker.
  3. Finish
    Cook the quinoa in plenty of unsalted water for 10 minutes. Drain and fry in peanut oil at 200°C. In a bowl, add the Blu del Moncenisio foam, a quenelle of sorbet and garnish with the hazelnut concassé, fried quinoa, edible flowers and field herbs as desired.

An extra touch

Blu di Moncenisio is a soft yet compact cheese. You can use a different kind of blue cheese as long as it is mild, such as Gorgonzola Dolce. You need to be careful how tangy the blue cheese is that you want to use as an alternative, so as not ton compromise the recipe's balance.