Summary

Ingredients

• 330 g biscuit (s), (Amarettini)
• 300 ml cream
• 300 ml milk
• 4 large egg yolks
• 1 ½ tablespoon sugar
• 6 tablespoon amaretto
• 4 sheets gelatin soaked in water for 10 minutes
• 100 g chocolate, 70%
• 200 g cream
• 1 tablespoon cocoa powder
• 2 tablespoon sugar
• 3 pear (s), peeled, halved, pitted
• 3 tablespoon butter, melted
• 3 tablespoon sugar, brown

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Instructions

1. For the pudding, finely crumble 300 g of Amarettini and briefly bring to the boil with the cream and milk, stir and set aside. Beat the egg yolks with 1.5 tablespoons of sugar and the liqueur until frothy and add to the hot cream milk. Beat the mixture in the hot water bath for 4 minutes, add the squeezed gelatine, stir and stir the cream in the cold water bath. Pour the cold mixture into 6 small molds about 6 cm in diameter and place the molds in the refrigerator for several hours or overnight.
2. For the sauce, add the chocolate with 2 tablespoons of sugar and cocoa to the cream and carefully heat until the chocolate has melted, stir well and set aside.
3. Cut the pear halves lengthways from the tip into narrow fans and leave them together at the thick end. Place the halves with the round side up on baking paper, brush with the butter, sprinkle with the brown sugar and lightly brown in the oven at 160 ° for about 10 minutes. With very ripe pears you can also caramelize the sugar briefly with a burner. However, the pear stays cold.
4. Now dip the molds with the pudding briefly in hot water, loosen the edge with a knife, turn the contents over, turn around once to look and spread some of the remaining 30 g of Amarettini, roughly crumbled, on each pudding. Heat the sauce slightly to liquefy and distribute it between the pudding and the caramelized pear.