John Myers
Contents
show
Pear from Ice Cellar, with Ginger, Riesling and Honey
The perfect pear from ice cellar, with ginger, riesling and honey recipe with a picture and simple step-by-step instructions.
For the pear sorbet:
- 1 kg Pears
- 100 g Sugar
- 2 tbsp Lemon juice
- 3 tbsp Creme fraiche Cheese
- 1 Msp Salt
- 2 tbsp Cocoa nibs
For the ginger sprinkles:
- 2 tbsp Butter
- 60 g Flour
- 50 g Sugar
- 1 tsp Grated ginger
- 0,5 tsp Cinnamon
- 1 Msp Salt
- Glazed ginger
For the pear puree:
- 2 Pc. Pears
- 1 tbsp Butter
- 100 ml White wine
- 60 ml Wormwood
For the honey cream:
- 75 g Honey
- 175 ml Milk
- 175 ml Cream
- 4 Pc. Egg yolk
- 3 tbsp Sugar
- 2 leaf Gelatin
- 1 Msp Salt
For the Sabayon:
- 120 ml Riesling lovely
- 100 g Sugar
- 6 Pc. Egg yolk
For the pears:
- 3 Pc. Pears
- Butter
Pear sorbet:
- For the pear sorbet, peel the pears and remove the core. Cook in a saucepan with the sugar and lemon juice until the pears are soft.
- Puree and strain through a sieve. Mix with the crème fraîche and salt, cool well and freeze in an ice cream maker to form a creamy sorbet.
- When the sorbet is almost ready, add the cocoa nibs. Store in the freezer.
Ginger sprinkles:
- For the ginger sprinkles, knead all the ingredients with your hands until you have a crumbly consistency.
- Sprinkle on a baking sheet lined with baking paper and bake in the oven at 160 ° C on baking paper for about 20 to 25 minutes, until the crumble is golden brown and crispy.
- Cut the candied ginger into very small cubes and mix with the crumble.
Pear puree:
- For the pear puree, peel the pears and remove the core; Cut into small cubes and fry lightly in butter.
- As soon as the pears draw water, deglaze with a mixture of wine and wormwood. Gradually add the liquid and let it boil down again and again.
- When the wine and vermouth mixture is used up, puree the pears with a hand blender and pass through a sieve. Store cool in a piping bag until use.
Honey cream:
- For the honey cream, heat the honey over a medium flame until it starts to get dark. Deglaze with the cream-milk mixture and reduce to a caramel.
- In the meantime, beat the egg yolks with the sugar until the mixture turns light. Mix the custard with the caramel, stirring constantly.
- Heat the mixture and peel it into a rose (the mixture must not be hotter than 78 ° C, otherwise the egg yolk will curdle!), Add the salt.
- Let the gelatine soak in cold water and then stir into the honey mixture. Let gel in a piping bag in the refrigerator.
Pears:
- For the pears, cut balls with a ball cutter and slices from the pulp with a knife. Then carefully fry the pears in a little butter. Remove.
Sabayon:
- For the sabayon, beat all the ingredients in a bowl in a water bath until a creamy, foamy mixture is formed.
- In the meantime, arrange all the other components on plates, finally put the sabayon and sorbet on the plate and serve.
Facebook Comments