Bosc Pear Panna Cotta with Blue Cheese Foam and Walnut Dragee

Preparation

1. For the panna cotta: poach the pears, chop roughly and sauté in buter and brown sugar. Allow to cool.
2. Burr mix the QimiQ Classic with the sugar, liquor and lemon juice until smooth. Fold in the chopped pear.
3. Pour into molds or dessert glasses and chill for at least 4 hours, preferably over night.
4. For the cheese espuma: blend the cheese, milk, mayonnaise and lemon juice until smooth.
5. Add the QimiQ Whip and continue to blend smooth (strain if necessary).
6. Pour the mixture into a 1 litre Gourmet Whip bottle, screw in two chargers and shake well. Chill for at least one hour and shake well before using.
7. For the walnuts: roast the nuts. Bring the sugar and water to a boil and stir consistantly. Add the walnuts and continue to stir until the nuts are completely coated. Stir in the butter and allow to cool.
8. To assemble the dessert, top the pear cotta with the cheese espuma and decorate with the drageed walnuts.