John Myers
Contents
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Ingredients
- 50 g Butter
- 50 g Amarettini almond biscuits
- 2 piece Eggs
- 500 Milliliters Whipped cream
- 80 g Sugar
- 2 tablespoon Cocoa powder
- 60 g Flour
- 2 piece Pears
- 100 g Chocolate white
- 50 Milliliters Brandy
- Powdered sugar
Instructions
- Spread five fireproof molds (approx. 12 cm in diameter) with a little butter. Crumble the amarettini and melt the remaining butter. Whisk the eggs and 160 milliliters of cream. Mix in the sugar, cocoa powder and flour, stir in the melted butter and then pour the batter into the molds.
- Peel and quarter the pears and place in the batter. Scatter the biscuit crumbs on top and bake in the preheated oven at 180 degrees convection on the second rack from the bottom for about 13-15 minutes.
- Bring the rest of the cream to the boil and dissolve the white chocolate in it. Season everything with brandy and let cool down a little. Now take the molds out of the oven, let them cool down a bit, dust with powdered sugar and serve with the sauce. Arrange the sauce in a small container and place with the casserole dishes.
Nutrition
Serving: 100gCalories: 349kcalCarbohydrates: 24.2gProtein: 3.7gFat: 25.6g
