Parmesan waffle with pear mouse

Serve 6

In a non-stick pan, distribute a little grated Parmesan cheese and melt at a medium low heat, then place the hot waffle on an upside-down plate to give the desired shape. In the meantime, cut the pears into small cubes and sauté them in a pan together with the traditional balsamic vinegar of Modena. Leave to cool, then blend the pears and mix with the ricotta. At this point in a sautè the fresh raspberries with a little sugar; then add the toasted pine nuts. Transfer the pear mousse to a piping bag and fill the parmesan waffles with the cream. Complete with the raspberry sauce and a few drops of traditional Extravecchio balsamic vinegar of Modena.