Pear cream with chocolate flakes

Ingredients for 2 servings:

• 1 pear(s)
• 35 g sugar
• 50 ml white wine
• 25 ml water
• 2 sheets of gelatin
• 100 ml milk
• 1 egg yolk
• 60 ml cream
• 2 tbsp cornflakes
• 15 g flour
• 10 g cocoa
• 1 tbsp brown sugar
• 1 pinch of cinnamon
• 2 tbsp butter, soft

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

with alcohol

Wash, peel, halve, and core the pear. Bring 2 teaspoons of the sugar to a boil with the wine and water. Add the pear pieces, cover, and simmer for about 10 minutes until soft. Then puree the pears with the liquid and let cool. Soak the gelatin in cold water. Heat the milk to lukewarm. Beat the egg yolks and the remaining sugar in a hot water bath until frothy. Stir the milk into the egg yolk cream and continue beating in the hot water bath until the cream is hot and thick. Squeeze out the gelatin and fold it into the cream. Whip the cream until stiff peaks and fold it into the mixture along with the pear puree. Pour the pear cream into 2 glasses and chill for about 3 hours. Preheat the oven to 180°C and line a baking tray with baking paper. Crush the cornflakes into small crumbs and knead with the flour, cocoa, sugar, cinnamon, and butter. Rub the mixture between your hands to form crumbles and spread them on a baking sheet. Bake the crumbles in the oven for 10-15 minutes, then let them cool. Spread the crumbles over the pear cream and serve. The pear cream contains approximately 493 kcal per serving.