Food Porn: Taking the Moaning Out of the Bedroom and Putting it in the Kitchen where it Belongs

food porn ricotta pear torte Disclaimer: Food Porn Alert! Taking the Moaning Out of the Bedroom and Putting it in the Kitchen where it Belongs!
We originally met Chef Debbie Frangipane on twitter. As luck would have it, she invited us to dinner IRL . We were greeted at the door that evening by her husband and Unsavory Adventurer, author Barry Frangipane and since that fateful evening, we have never looked at dessert quite the same. The dinner was amazing but what was to follow was almost indescribable.  The crisp crunch of the graham cracker crust, with the creamy ricotta and mascarpone filling brought to a climax with anjou pears. One bite and there was nothing left to do but moan in culinary ecstasy! Dolce Debbie was kind enough to share the recipe and we’re sharing it with you. Somethings are just to good to keep behind closed doors.

Dolce debbie’s Ricotta Pear Torte

Crust:
1 1/2 cups graham cracker cookie crumbs
1/4 cup sugar
8-10 tablespoons melted butter
Filling:
2 anjou pears peeled and diced
Juice of 1 small lemon
1 lb ricotta
50 g mascarpone
1 cup powdered sugar
2 drops of cinnamon oil
Zest of 1 lemon grated
1 1/2 to 2 ounces bittersweet (at least 60% cocoa) chocolate finely choppedGarnish:
Shaved Chocolate
Powdered SugarInstructions:

Preheat oven to 350

Make the crust by mixing the ingredients in a pie dish you will be serving in. The crust needs to have a slight bit of moisture to it so that it will hold its shape, but it should not be wet. Spread onto the bottom of the dish and about 1/4 of the way up the side. Place in preheated oven and bake for 7 minutes. Place in the freezer for about 10 minutes while you mix together the filling.

For the filling, peel the pears and dice them into small cubes, roughly ¼” big. Place in a bowl and sprinkle with the lemon juice. This will help prevent browning of the pears. Place the ricotta, mascarpone and powdered sugar into a large bowl and whip until creamy and thickens a bit. Take a tablespoon of the mixture and place in a small bowl and add the cinnamon oil and lemon zest. Mix until thoroughly blended and add back to the remaining mixture in the large bowl and mix well. Fold in the chopped chocolate and pears to the mixture, and then put the mixture into the pie crust. Place into the freezer for about 1 hour, then refrigerate for a minimum of 2 hours. Just prior to serving, sprinkle with the shaved chocolate and powdered sugar.


A  lifelong believer in the sensual powers of food and wine, Chef Debbie Frangipane enjoys nothing more than sharing her passion with others on her Italy trips, in her home, and on TV. As Executive Chef and Culinary Director for Savory Adventures, Debbie and her husband Barry frequently host luxury getaways to Italy’s most exclusive destinations. Her personal repertoire of culinary delights is itself a tour of Italy’s many distinct regions.

 

 

1 Comment

  1. @CateTV says:

    I "Come Out" and share with you another one of Debbie's infamous recipes ….. a new one I hear ? :) – I'm posting it hear because it was too loud to post anywhere else ! Vid http://bit.ly/dqKoEt

 

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