John Myers
Contents
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Ingredients
sauce
- 100 ml Elderberry juice
- 300 ml Apple juice
- 2 tsp Food starch
- 75 g Sugar
Pear mousse
- 300 g treecake
- 500 g Pears
- 1 Pc. Lemon
- 300 g Creme fraiche Cheese
- 4 cl Pear brandy
- 5 leaf Gelatin
Baked Helene
- 100 g Flour
- 30 g Cocoa powder
- 75 g Sugar
- 75 g Butter
- 2 Pc. Eggs
- 400 g Cream
- 150 g Dark chocolate
- 70 g Sugar
- Cocoa powder
Instructions
- For the sauce, whisk together elderberry and apple juice, sugar and cornstarch, bring to the boil and allow to cool.
Pear mousse wrapped in a Baumkuchen
- For the pear mousse, peel and core the ripe pears, bring to the boil with lemon juice and pear brandy and puree. Strain the mixture through a sieve. Soak gelatine in cold water, then squeeze out and dissolve in hot pear mixture. Cut the tree cake into 5 mm thick slices. Line the dessert rings with the tree cake (bought or baked yourself). Beat the crème fraîche until stiff, fold into the cooled pear mixture and pour into the dessert rings. Then put everything in the cold.
Baked Helene
- Separate an egg, collect the yolk and yolk. Make a shortcrust pastry from flour, cocoa, 75g sugar, butter and an egg yolk. Then line a cake tin (26 cm) with baking paper and line it with the shortcrust pastry. Heat the cream, chocolate and 70g sugar until the chocolate has melted. Stir in the egg with the remaining egg white and bake everything in the preheated oven at 160 degrees for 15 minutes. Turn off the oven and let the cake cool in it.
- To serve, place the sauce on a plate, remove the pear mousse from the mold and place on the sauce. Cut out circles from the chocolate cake with a dessert ring (6 cm), dust with cocoa and place on the plate next to the pear mousse.
Nutrition
Serving: 100gCalories: 265kcalCarbohydrates: 25.1gProtein: 4.5gFat: 15.9g
