Crumble with ricotta and pears without baking

Ingredients for the biscuit base

350 g Novellini biscuits with milk and honey 100 g butter

For the filling

500 g cow’s ricotta

500 ml vegetable cream 180 g sugar

Lemon juice 400 g pears

2 spoons of rhum


For the base

Chop the Novellini cookies in a mixer. Add butter until a crumbled mixture is created. More or less butter or biscuits will be needed. Cover a hinged mould 22-24 cm in diameter and pour half of the biscuit mixture. Compact the base very well with the back of a spoon and refrigerate. Meanwhile prepare the filling.

For the filling

Cut the pears into small cubes, add them in a pan together with half lemon juice and 30 g of granulated sugar taken from the total. Cook over moderate heat for a few minutes until soften slightly. Do not exaggerate with baking. Set aside and let cool completely. Meanwhile soften the ricotta cheese with sugar, lemon juice and rhum. In a separate bowl whip the cream until stiff.

Gradually add the cream to the ricotta mixture with a spatula until you get a homogeneous mixture.


Pour the filling on the base of biscuits. Level the whole. Take the crumbled biscuit mixture and cover the entire surface. Let rest in the refrigerator for a whole day. The more the cake rests, the better is. You can speed it up by putting it in the freezer for an hour. Serve the crumble with ricotta and pears very cold. Always keep it in the refrigerator and eat it within two days.

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