Ingredients
-
600g pearspeeled and cut
-
15g gelatine
-
100ml water
-
80g heavy cream
-
2.5g sugar
-
15g Pear liqueurPoire Williams
-
3 lemon
-
25g syrup1:1 water to sugar
-
mintto taste
Directions
Ingredients
| 600g pears | |
| 15g gelatine | |
| 100ml water | |
| 80g heavy cream | |
| 2.5g sugar | |
| 15g Pear liqueur | |
| 3 lemon | |
| 25g syrup | |
| mint |
Steps
|
1
|
Peel the pear and cut. Sprinkle with lemon juice to prevent the pears from developing an acrid taste. |
|
2
|
Place the ingredients of step 1 in the slow juicer and make juice. |
|
3
|
Dissolve the gelatine in 100g water, put on low heat and make it melt. |
|
4
|
Mix syrup 20g and pear liqueur 10g with the ingredients of step 2 and 3. |
|
5
|
Adjust the taste by adding 5g pear liqueur and 1/2 lemon juice and 5g syrup to the remained pulp. |
|
6
|
Mix 3/4 the amount of the ingredients of step 5 with step 4 and put into a bowl, and let it cool down and thicken in the refrigerator. |
|
7
|
Put heavy cream and sugar into a bowl and whisk. Then add the remaining ingredients of step 5. |
|
8
|
Take the mixture of step 6 from the refrigerator, put the ingredients of step 7 on top and garnish with mint. |
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