Kokoti pear with almond cream

Description

Pears make a very delicate, silky to the taste. Not sugary-sweet, wonderful almond cream. With compliments of the chief gruchalla and grosheide of the website "cook. ru". Sincerely, Nub.

Ingredients

Pear

4 piece
Cinnamon

1 piece
Water

750 ml
Sugar

100 g
Chicken egg

2 piece
Powdered sugar

60 g
Almonds

80 g
Cream

100 ml
Lemon

1 piece
Pistachios

1 Tbsp
Syrup berry

2 Tbsp
Butter

30 g

Cooking

All for our dessert.

Boil in a saucepan 3/4L water with sugar and cinnamon stick. Gently brush all 4 pears. Soak them with lemon juice. Cut off the bottom of the pears so that they are conveniently placed in kokoto. Place them in the boiling syrup and leave to simmer for 25-30 minutes (depending on their maturity).

Chop the almonds into fine crumbs (flour). I took raw almonds and it was very tasty. Next time try to use a cleaned and dried nuts.

Separate the 2 egg yolks. In a Cup whisk the egg yolks with cream and then with powdered sugar. Add the almond powder.

Separately, beat 2 protein with a few drops of lemon juice in the persistent foam and mix with the yolk mixture.

Liberally grease kokoti. Pour half cream of almonds. Place (install) pear in the center Kokotov. Cook 20 minutes in a preheated 200 degree oven.

Brush pears with a small amount of hot cherry syrup immediately after I removed them from the oven. Sprinkle with ground pistachios.

Pears make a very delicate, silky to the taste. Not sickly-sweet, elegant, taste sensations, almond cream.

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