Bavarian pears with caramel sauce
Instructions
Put to soak the gelatine in cold water.
Peel the pears, cored private, then cut into segments that cuocerete with 3 tablespoons of sugar and half a glass of water.
As soon as the fruit is soft, move to the Blender then come on moderate fire to dry the mashed; aromatizzatelo with cinnamon and grated nutmeg, then add the isinglass well squeezed and stirring, make sure to melt completely.
Let cool until mixture will start to ' pull ' (i.
e.
to stiffen), then carefully fold the whipped cream very firm, mixing gently with a movement from bottom to top and vice versa.
Distribute the 6 individual ramekins of Bavarian and keep in the refrigerator for at least 6 hours.
Just before serving, prepare the caramel sauce: Oven Roasted Hazelnuts and almonds.
Heat the sugar with 3 tablespoons of water until it becomes a golden caramel to which you will add the toasted nuts.
Pour the crisp on a marble floor slightly greased with oil, sprinkle with a packet of vanillin and let it cool smuovendolo with a spatula so that fruit and sugar will harden to form an even layer.
When the crusty is ready, passatene about half the liquidiser to obtain a rather fine grains that you add cream unmounted and cold.
The Bavarians put on a serving dish, sprinkled with a thin layer of sauce, and serve immediately.
If you wish, together with the rest of the chopped crispy.
Ingredients and dosing for 6 persons
- 1000 G = = Pere
- 400 g of cream
- 20 g of isinglass
- 3 tablespoons of sugar
- 1 pizzicone of cinnamon powder
- Nutmeg
- For the crispy sauce:
- 200 g of whipping cream
- 150 g of shelled almonds and peeled
- 150 g of sugar
- 100 g of shelled hazelnut
- 1 sachet of vanillin