Savoury Lady’s Kisses, Piave DOP ice cream cone and pear

Glutin free
For vegetarians
  • Difficulty: low
  • Preparation time: 30 min
  • Cooking time: 20 min
  • Serves: 4 people


  • Lady’s Kisses:
  • 60 g butter
  • 60 g Piave DOP Vecchio Selezione Oro
  • 60 g flour
  • 30 g chopped pistachios
  • 50 g ricotta
  • Salt and EVO oil to taste
  • 3 blades of chives
  • 15 g orange marmalade
  • Ice Cream Cone
  • 120 g fresh cream
  • 90 g Piave DOP Vecchio
  • Half a sachet of saffron
  • 5 g cornflour
  • 30 g honey
  • 50 g chopped pistachios


Lady’s Kisses:
mix the softened butter at room temperature with the grated Piave DOP and flour. Knead by hand and divide into small balls. Coat them in the chopped pistachios, place them in hemi-spherical moulds and flatten well. Bake in the oven at 120 °C for 20 minutes.
Cream: chop the chives, mix with the ricotta, add a little EVO oil and salt, and stir.
Composition: compose the lady’s kiss by sandwiching the two hemispheres together with the seasoned cheese cream and a hint of orange marmalade.
Mousse: melt 60 g of grated Piave DOP in a saucepan with 50 g of fresh cream. Add the saffron and let it dissolve for a minute. Pour into a bowl and leave to thicken in the fridge for an hour. Whip the remaining 70 g of cold cream in the mixer. Add the whipped cream to the thickened Piave DOP mixture, stirring gently. Leave the mousse to rest in the fridge.
Cone: draw a circle of the desired size on a sheet of baking paper. Cover it with the grated Piave DOP mixed with the cornflour, remaining inside the circle, and microwave for 1 or 2 minutes at maximum power. It doesn’t have to colour, just soften. When ready, roll the wafer around a steel cone – even an ice cream cone covered with tinfoil is fine – and leave it to cool for a few seconds. Cut the pear into thin slices and place it on the plate.
Remove the cheese cone, dip the top into the honey and then into the chopped pistachios. Use an ice-cream scoop to scoop a hemi-sphere out of the Piave DOP mousse, place it on top of the cone and cover it with grated Piave DOP.