Summary

Ingredients

• 100 g chocolate
• 4 sheets gelatine, white
• 4 egg yolks
• 60 g suar
• 2 cl liqueur
• 2 cl pear spirit
• 40 g iner root
• 2 pear (s)
• 2 egg whites
• 200 ml cream
• 50 g chocolate flakes

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Instructions

1. Melt the chocolate in a double boiler. Soak the gelatine in cold water.
2. Beat the egg yolks and sugar in a water bath until light creamy, the mixture must not boil, otherwise the egg yolks will curdle.
3. Warm the liqueur and the brandy slightly, dissolve the squeezed gelatine in it. Stir the gelatin into the egg mixture, stirring constantly. Stir in the chocolate spoon by spoon and keep beating until the mixture has cooled down.
4. Beat the egg whites into snow, whip the cream until stiff. Have both under the egg mass.
5. Peel, core and dice the pears. Stir the pears into the cream and chill for at least 2 hours.
6. To serve, sprinkle with chocolate flakes or cut off the dumplings and serve with the poached pear.