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Per preparare la polpa di pere: in un pentolino antiaderente scaldare il burro con il baccello di vaniglia tagliato a metà, unirvi le pere tagliate a cubetti e cuocere il tutto giusto il tempo di arrostire le pere e renderle tenere. A questo punto, lavorare con un frullatore a immersione aggiungendo lo sciroppo di zucchero fino a ottenere una polpa liscia e omogenea.
Per preparare la mousse di Sbrinz: trasferire la polpa di pere in una ciotola, aggiungere lo Sbrinz grattugiato, le noci tritate e il miele, quindi unire la panna poco per volta e mescolare il tutto delicatamente con una spatola con movimenti dal basso verso l’alto. Trasferire il composto ottenuto in una sacca da pasticciere e far riposare in frigorifero per almeno 2 ore.
Per preparare la granella di cioccolato fondente, mandorle e biscotti: in un mixer riunire il cioccolato fondente tritato grossolanamente, le mandorle tostate e tagliate anch’esse grossolanamente a coltello e i biscotti secchi sbriciolati con le mani, quindi tritare il tutto fino a ottenere una granella piuttosto grossolana.
Servire la mousse di Sbrinz con la granella di mandorle, cioccolato fondente e biscotti, aggiungere qualche dadino di pera spadellata semplicemente con un poco di zucchero e terminare con alcune gocce di aceto balsamico tradizionale.
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