Iced cinnamon cream with pear

Ingredients for 4 servings:

• 200 g mascarpone
• 1 tbsp sugar, possibly 2 tbsp
• 2 packs of vanilla sugar, bourbon
• 1 tsp lemon juice, possibly 2
• 100 g whipped cream
• 1 tsp cinnamon powder
• 2 small pears
• 1 tbsp butter
• Chocolate decoration, e.g. leaves or stars
• mint

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 15 minutes

delicious dessert for the Advent season, quick and without eggs

Mix the mascarpone, sugar, and one sachet of bourbon vanilla sugar until creamy. Whip the cream with the second sachet of vanilla sugar and half a teaspoon of cinnamon until stiff, then fold into the cream. Divide between four small dishes (e.g. soufflé, approx. 150 ml capacity). Freeze for about ten hours. Before serving, wash the pears, pat dry, and cut lengthwise into thin slices. Reserve the beginning and end pieces for another purpose. Heat butter in a pan and sauté the pears on both sides. Let the cinnamon cream thaw briefly, then turn out of the dishes onto plates. Dust with half a teaspoon of cinnamon, garnish with the chocolate decorations and mint, and serve with the pear slices. Serve with some pastries, if desired.