Vanilla – Cream – Dessert with Pureed Prosecco – Pears and Almond – Crackers …

Vanilla – cream – dessert …

1. Soak gelatine in cold water. Scrape the pulp from the vanilla pod. Bring the cream with the vanilla pulp, cinnamon and sugar to the boil. Take off the stove. Squeeze out the gelatine well and dissolve it in the cream.
2. Let the cream cool down a little. Fill into glasses or silicone molds rinsed with cold water and refrigerate for 2 to 3 hours.

… mit pürierten Prosecco – Birnen …

1. Halve the pears, peel them and remove the core. Bring to a boil along with sugar, cloves, cinnamon stick, wine and water. Stew on a low flame for about 10 minutes. Let cool down. Drain the pears. Pour the pear stock through a sieve.
2. Put one half of the pear aside as a decoration. Squeeze the lemon. Cut the remaining pears into small pieces. Puree the pear cubes with 1 tablespoon of lemon juice, vanilla sugar, Prosecco and 20 milliliters of pear stock.

… und Mandel – Cracker

1. Mix the butter with the sugar, flavor and juice. Add the flour and almonds and knead into a smooth dough.
2. Line the baking sheet with parchment paper. Shape the dough into small balls and place on the baking sheet. Leave a little distance. Bake in the oven at 160 degrees for 5 to 10 minutes until golden brown. Cut out motifs from the hot crackers with cookie cutters.

Serving

1. Quarter the pear that was set aside. Heat the butter with a little cinnamon in a pan. Fry the pear wedges in it.
2. Carefully remove the vanilla cream dessert from the glasses or molds (if necessary, briefly put in warm water). Serve with the pureed Prosecco pears, the almond crackers and fried pear wedges on dessert plates. Garnish with lemon balm and violet blossoms.