LAST MOMENTS
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Knit Wit with a Turban
Turbans are a fashionable hair accessory that will certainly get you noticed this Summer
 
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People at the show
During our Spring Summer 2017 show held last Sunday, the atmospheres of Guatemala came to life in the cloisters of the State University of Milan. Guests were welcomed by natural elements, folk music and colorful Missoni's pillows, and taken on a new journey with the Missoni man. The brand has chosen adventurous locales to present a […]
 
Missoni Moments The Place To Be

Chocolate and Pear Charlotte

With autumn at our doorstep, the desire for something to warm our soul returns. That's why we decided to suggest one of the sweetest family desserts using Angela Missoni’s recipe. English in origin and named for the eponymous Queen Charlotte, we have chosen to serve this dessert on our Missoni Home with Richard Ginori "Claret" dish set. Alternating colours – white and burgundy– really exalt autumnal shades.

 

Ingredients for a 26 cm-size pan:

350 grams of 00 flour
25 grams of unsweetened cocoa
250 grams of butter
120 grams of sugar
1 egg
800 grams of Decana pears (not too ripe)
3-4 dry biscuits, crumbled

 

Mix the flour, cocoa, sugar, butter and egg by hand or with a mixer.
Mix quickly and just enough to thoroughly combine the ingredients. If you mix it too much, the pastry will be dry and crumbly.

 

Roll out the dough using very little flour and put 3/4 of the dough in an oven-safe mould lined with buttered aluminium foil.

 

Spread the crumbled biscuits in the bottom of the pan.
Peel and slice the pears thinly and line the entire pan with the slices.
Cover the entire pan using the remaining dough (that you have t into a disk) and pinch the borders to close tightly.

 

Let it rest in the refrigerator for at least 30 minutes.
Cook in the oven for at least an hour and a half.
Sprinkle with icing sugar and serve cold or warm.