Preparation of Pear Crumble and English Cream with Provolone Valpadana DOP

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• Start the preparation of the pear crumble and English cream with Provolone Valpadana DOP with the English cream: grate the Provolone Valpadana DOP Piccante and obtain the peel from an untreated orange.

  Infuse the latter with whole milk and fresh heavy cream and heat to about 176°F. Meanwhile, mix the yolks and sugar with the whisk. Pour the heated milk and cream in a thin stream while stirring, and return everything to the saucepan.

  Put back on the heat, add the grated Provolone Valpadana DOP Piccante and stir constantly with the whisk until it reaches a temperature of 180°F (do not exceed 185°F). Strain the cream through a fine mesh sieve into a container and cover with cling film in contact. Let the cream cool to room temperature then let it set in the refrigerator for about 2 hours. Transfer it to a sauceboat before using.

• Continue the preparation by making the crumble: combine all-purpose flour, brown sugar, and the previously grated Provolone Valpadana DOP Piccante in a bowl. Mix the ingredients then add the very cold butter cut into cubes. Combine the ingredients by pinching the butter with your fingers until crumbs are obtained. Add the chopped walnuts or – for a more “coarse” effect – broken with your fingers and set aside.

  Peel and dice the pears. Place them in a bowl with brown sugar and melted butter. Stir until the ingredients are completely combined.

  Grease a baking dish with a little butter: pour the pears and cover them with the previously prepared crumble.

  Bake the pear crumble in a static oven at 356°F for 30 minutes: the crumble should be golden. Don’t worry if it doesn’t seem crunchy: it will become more so as it cools.

• Serve the pear crumble warm or at room temperature accompanied by the English cream with Provolone Valpadana DOP.

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