Description
The most delicate dessert.
Ingredients
-
Milk
330 ml
-
Yolk egg
5 piece
-
Cream
650 ml
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Sugar
600 g
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Gelatin
6 g
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Pear
3 piece
-
Biscuit
500 g
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Semi-sweet red wine
500 ml
-
Liqueur
70 ml
Cooking
Pear peel and cut into thin slices. put in a saucepan with wine and 400 g. of sugar. put on fire for about 30 minutes to the wine sauce should thicken /.
Pour the gelatin with cold water, give it to swell / 20 minutes /.
Put on fire the milk. beat the egg yolks with 200 g sugar. whisking constantly, add the milk. put on fire and bring to a thick mass / 2/3 minutes.
Remove from heat and add the squeezed gelatine. stir until it dissolves.
Add biscuit / chopped / liqueur. stir, cover with cling film and refrigerate for 1 hour.
Separately whip the cream. pull the cream from the fridge, add the whipped cream and carefully mix everything.
Fill cream pastry cups. put it in the refrigerator for at least 2 hours.
In a bowl place 2 tablespoons of syrup. put bavarese, decorate with biscuit crumbs and baked pears.
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