Chocolate Voila with Brandy Pears

Chocolate Voila

1. Put the dark chocolate couverture together with some tonka bean zest in a bowl and then place it in a hot water bath and slowly melt the chocolate in it. Stir every now and then.
2. Separate the 4 eggs. Whip the egg white together with a pinch of salt until it is semi-stiff, then add the powdered sugar and beat until it is really stiff.
3. When the chocolate has melted, take the bowl out of the water bath and stir the 4 egg yolks thoroughly into the chocolate and then stir in the sour cream thoroughly. Now add the chocolate mixture to the egg whites and carefully fold into the egg whites, then fill into dessert glasses and let sit in the refrigerator for about 4 hours.

Brandy pears

1. Quarter, peel and core the pears and cut into approx. 0.5 cm thick slices. Put the raw sugar in a bowl, add the pear slices and fold in well so that the pear slices are coated well with the sugar.
2. Let the butter froth in a very hot pan and then add the pear slices and fry, turning occasionally, until the sugar has caramelized and has wrapped around the pears like a film. Now pull the pan off the stove, add the water and put back on the stove and bring to the boil so that the caramel dissolves. Then add a good shot of brandy and simmer over medium heat for about 3 minutes. Then put the pears in a soup and let cool down well.

finish

1. Then pour the brandy pears over Chocolate Voila to serve.